Tembleque was my favorite dessert growing up. Tembleque is a Puerto Rican recipe for a jiggly coconut milk pudding similar in texture to pannacotta or jello.
- 4 cups canned coconut milk (full-fat, please!)
- 1/2 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/2 cup cornstarch
- Ground cinnamon, for garnish
1. Grease 8 4-ounce molds or 1 large 4-cup mold (ramekins, baking pans, custard cups, etc.) with a small spritz of baking spray or coconut oil. In a medium saucepan over medium-high heat, combine the coconut milk, salt, and sugar, stirring until sugar is dissolved.
2. Remove 1 cup of the warm coconut milk to a separate bowl, and whisk together with the cornstarch to create a smooth slurry. Slowly whisk it back into the pot. Let cook, whisking constantly, for about 5 minutes or until thickened and pudding-like.
3. Remove from heat, divide into prepared molds, and let cool on the counter for 20 minutes before loosely covering with plastic wrap and transferring to the refrigerator.
4. Chill at least 4 hours until set. To serve, run a thin wet knife along the edges and carefully invert onto a plate.
5. Garnish with ground cinnamon, if desired.