Tembleque Puerto Rican Coconut Pudding

1. 1

   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.

2. 2

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

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.