Puerto Rican Tembleque – Coconut Pudding

In a medium pot over medium heat stir coconut milk, sugar, and salt together. Add cinnamon sticks.

Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve. Pour into the mixture in the saucepan.

Bring the mixture to a boil while stirring constantly. Cook until smooth and thick, about 3-5 minutes.

Pour into mold, cover with plastic wrap, and refrigerate until cold and firm, 2-3 hours. Refrigerate overnight for better results.

Run a knife around the edges of the mold and invert onto a plate to remove putting. Garnish with cinnamon.