Coconut Custard (Tembleque)
A Taste of Puerto Rico/Yvonne Ortiz 1997

3 cups fresh coconut milk, or unsweetened canned coconut milk
1/2 cup sugar
1/4 cup cornstarch

Blend all of the ingredients well in a blender or food processor. Transfer to a saucepan. Bring to a boil, stirring constantly. Reduce the heat and simmer until the custard coats the back of a spoon, about 4 minutes. Pour the custard into 6 glass custard cups. Cover with plastic wrap to prevent a skin from forming. Refrigerate until firm, about 4 hours or overnight.