Tembleque: Coconut Milk Pudding Dessert

Welcome to Our Kitchen!
Ingredients:
2 (13.5 oz) cans coconut milk
1/2 cup granulated sugar
1/2 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Ground cinnamon or coconut flakes for garnish (optional)
Cooking Instructions:
Prepare the Pudding Mixture:
In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, vanilla extract, ground cinnamon, and a pinch of salt until well combined and smooth.
Cook the Mixture:
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a whisk or wooden spoon to prevent lumps.
Once the mixture begins to boil, reduce the heat to low and continue to cook, stirring constantly, until the pudding thickens to a custard-like consistency, about 5-7 minutes.
Pour into Molds:
Remove the saucepan from the heat and pour the pudding mixture into individual serving molds or a large serving dish.
Chill and Set:
Allow the pudding to cool at room temperature for about 15-20 minutes, then cover with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
Transfer the pudding to the refrigerator and chill for at least 2 hours, or until completely set and firm.
Serve:
Once chilled and set, remove the plastic wrap and garnish the top of the tembleque with a sprinkle of ground cinnamon or coconut flakes, if desired.
Slice into squares or scoop into serving bowls, and serve chilled.
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