Tembleque

Instructions

1. Prepare the cornstarch mixture
   In a medium bowl, whisk together the cornstarch with 1 cup of coconut milk until completely smooth with no lumps. This will create a slurry that will thicken the pudding.
2. Combine and heat ingredients
   In a large, heavy-bottomed saucepan, combine the remaining 3 cups of coconut milk, sugar, salt, and cinnamon stick. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
3. Thicken the pudding
   Once the coconut milk mixture is hot but not boiling, slowly pour in the cornstarch slurry while whisking constantly. Continue to cook, whisking continuously, until the mixture thickens significantly and begins to bubble gently, about 5-7 minutes. The pudding should coat the back of a spoon.
4. Add vanilla and finish cooking
   Stir in the vanilla extract and continue cooking for 1 more minute. Remove the cinnamon stick. The mixture should be very thick now, similar to a custard or pudding consistency.
5. Mold the pudding
   Pour the hot pudding into a lightly greased 9-inch round mold, individual ramekins, or decorative mold of your choice. Smooth the top with a spatula. Allow to cool at room temperature for about 30 minutes.
6. Chill until set
   Cover with plastic wrap, making sure the plastic touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight until completely set and firm.
7. Unmold and garnish
   To unmold, run a thin knife around the edges of the mold. Place a serving plate on top of the mold and flip it over. Gently shake or tap the mold to release the tembleque onto the plate. If it doesn't release easily, dip the bottom of the mold briefly in warm water to loosen it.
8. Serve with cinnamon
   Sprinkle the top generously with ground cinnamon in a decorative pattern. For extra flair, sprinkle with toasted coconut flakes if desired. Slice and serve chilled.