Tembleque ( Puerto Rican Coconut Custard)

By carvalhohm2

Ingredients

• 2 cans coconut milk
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/2 cup white sugar

Details

Adapted from youtube.com

Preparation

Step 1

In a pot place coconut milk and cornstarch and mix until totatly incorporated and there are no lumps. Add sugar and salt. Heat over medium heat mixture and stir constantly until mixture boils. When bubbles appear remove from heat.

Pour into custard cups that has been filled with a little bit of water. Pour out water and fill cups with thickened coconut milk mixture. Let cool to room temperature and place in refrigerator for about 2 hours until chilled.

To serve, run a butter knife around edges of custard cups and unmold onto serving plate. Sprinkle with a little cinnamon.