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1
Place 3 1/2 cups milk in a saucepan and heat to medium.
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2
Cook, stirring occasionally, until small bubbles appear on the sides.
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3
Combine in a bowl with the 2 cups coconut and stir to blend.
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4
Cover and let sit for 20 minutes.
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5
Place in a blender (use batches if necessary) and whiz for 10-20 seconds.
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6
Strain, pressing to extract as much liquid as possible.
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7
Measure the liquid and add enough milk to make a total of 3 1/2 cups.
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8
Whisk the cornstarch with 1/2 cup milk.
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9
Place the coconut milk in a heavy bottom saucepan over medium-low heat and gradually whisk in the cornstarch mixture.
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10
Stir in the salt and sugar.
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11
Increase the heat to medium-high and cook, stirring constantly, until the mixture thickens.
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12
Reduce heat to medium and continue to cook, stirring, for another 5 minutes.
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13
Stir in the cinnamon or orange blossom water and turn off heat.
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14
Rinse 8 custard cups, but don't dry them.
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15
Pour the mixture into the custard cups.
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16
Cool, then chill.
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17
This can be done up to two days in advance.
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18
Just before serving, toast the 2 tbsp coconut in a small, dry skillet over medium heat, shaking and stirring until it browns.
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19
Sprinkle over the tops of the tembleque and serve.
