My old next door neighbor made this for us one time, but I got the recipe from my future mother-in-law. I don't usually like coconut, but I love tembleque. As you can see there is no added sugar. Just to let everyone know you can always add shredded coconut to the tembleque if you would like.
1Take the cream of coconut and coconut milk and add enough water to make 5 cups of liquid all together. Reserve 1 cup of liquid and pour the rest in a large pot to cook over medium-high heat. Add the salt and cinnamon sticks to the pot.
2Mix the cornstarch to the liquid you reserved. Mix well and add to the pot when the mixture starts to simmer. The coconut mixture will start to thicken a bit as it simmers/boils.
3Take it off the heat and pour into the container you want to serve it in. You can do it in a square Pyrex dish or even individual dishes or ramekins. I used a Bundt cake pan, but you can use anything really. Place it in the refrigerator to set. It will set just like gelatin does or like a really thick pudding.
4Sprinkle the top with ground cinnamon just before serving.