Tembleque Puerto Rican Coconut Pudding

Recipe View 2 mins In a medium saucepan, whisk together the coconut milk, sugar, and salt. (2 minutes)

Recipe View 3 mins In a separate small bowl, remove 3-4 tablespoons of the coconut milk mixture and whisk in the cornstarch until completely dissolved and smooth. This prevents lumps! Pour the cornstarch slurry back into the saucepan with the remaining coconut milk mixture. (3 minutes)

Recipe View 7 mins Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a whisk to prevent scorching. Once boiling, reduce the heat to low and continue cooking, stirring continuously, until the mixture thickens to a smooth, pudding-like consistency. This should take about 5-7 minutes. It will be quite thick. (7 minutes)

Recipe View 2 mins Pour the hot tembleque into individual ramekins or a larger mold, depending on your preference. (2 minutes)

Recipe View 3 mins Cover each mold tightly with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. (3 minutes)

Recipe View 3 hrs Refrigerate for at least 3 hours, or preferably overnight, until the tembleque is firm and completely chilled. (180 minutes)

Recipe View 2 mins To unmold, run a thin knife around the edges of each mold to loosen the pudding. Invert the molds onto serving plates. (2 minutes)

Recipe View 1 mins Garnish generously with a sprinkle of ground cinnamon before serving. (1 minute)