I divided the Tembleque pudding into two ramekins, but you can make just one big one. Once you take it out of the ramekin and is ready to eat sprinkle a little bit of cinnamon on top.
The Tembleque turned out really good. The texture is perfect..jiggly and sweet.
2-13.5 ounce cans of coconut milk
2 cup sugar
1/2 tsp salt
1 cup water
1/2 cup corn starch
ground cinnamon for dusting
In a large sauce pan on medium heat add the coconut milk, sugar, and salt. Stirring occasionally until it boils, about 5 minutes. In a bowl mix together the water and cornstarch. Pour into the coconut mixture slowly, stirring as you pour. Continue stirring for about 3-5 minutes, until it becomes thick.
Pour the mixture thru a colander. Transfer into a deep dish or individual ramekins. Smooth out the top, and let sit at room temperature until it cools. Refrigerate for about 4 hours, or until it completely sets. When ready to eat carefully separate the Tembleque from the mold using a knife, sprinkle some cinnamon on top and enjoy!!