Coconut Custard (Tembleque)
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coconut milk, unsweetened
garnish: ground cinnamon, cinnamon sticks, or toasted coconut flakes
In a sauce pan mix together the cornstarch, sugar and salt.
Whisk in the coconut milk and simmer over low to medium heat.
Stir constantly until the mixture is thoroughly cooked and thickens.
Remove the saucepan from the heat and pour pudding into a mold.
Allow the pudding to chill in the refrigerator for at least an hour. Garnish with sprinkled ground cinnamon, a cinnamon stick, and/or toasted coconut flakes.