Tembleque (Coconut Custard): A Puerto Rican Christmas Dessert

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   Note: Put the molds in the refrigerator so they can get cold.

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   1. In a medium saucepan put the cornstarch and 1/2 cup of the coconut milk. What you want is to dissolve that cornstarch before you add the rest of the milk.

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   2. Once the cornstarch dissolves, pour in the rest of the milk, as well as the sugar, the salt, and the vanilla.

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   3. Bring this to a boil over medium-high, stirring constantly. I cannot stress this enough: stir constantly until the liquid thickens.

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   4. Once thickened, pour into the cold molds (have someone helping you with this part).

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   5. Let it cool and then put in the refrigerator to finish firming.

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   6. When you are ready to serve, it is time to unmold. Run the tip of a sharp knife around the edge, and then turn it over onto a dish. Garnish as you wish.

* Per serving · 4 servings · Values may vary.