Tembleque Puerto Rican Coconut Pudding

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  800g

• Salt

  Table

  ¼ tsp or 2g

• Cornstarch

  ½ cup or 64g

• Cinnamon

  Spices, ground

  0.001 cup or 0.2g

Directions

1. Stir coconut milk, and salt together in a saucepan. 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 5 minutes.
2. Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
3. Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.