Recipe: Coconut Pudding (Tembleque )

Coconut Pudding (Tembleque)

2 - 14oz. cans Coconut Milk
1/3 can of Coconut Cream (Coco Goya or Coco Lopez)
1/2 cup cornstarch
2/3 cup sugar
1/2 teaspoon salt
Cinnamon to taste

In a bowl, mix cornstarch, sugar and salt.

Add coconut milk to mix, slowly, while mixing with a large spoon (Do NOT use Blender or Mixer).

Add Coco Goya or Coco Lopez and mix.

Pour into medium size pan and boil on medium high setting while stirring constantly. Continue stirring and reduce heat to medium.

Continue stirring until mix becomes thick. It should become lumpy first, then achieve an even thickness with no lumps. Mix will have a consistency similar to melted chocolate. Remove from heat.

Quickly sprinkle a glass bowl with water and pour mix into the bowl. Allow mix to cool for several hours, outside or in the refrigerator.

Mix will turn into Jello like consistency. At this point, turn tembleque onto a flat dish. Sprinkle with cinnamon to taste. Serve as dessert.