Tembleque Puerto Rican Coconut Pudding

Ingredients

• 2 (14 ounce) cans coconut milk
• 3/4 cup sugar
• 1/4 teaspoon kosher salt
• 1/2 cup cornstarch
• 1 pinch ground cinnamon

Directions

Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.

Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.

Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.