👨‍🍳 Instructions

1. 1

   In a medium saucepan, whisk together the cornstarch, sugar, and salt until well combined.

   💡 Tip: Ensures no lumps form in the pudding.
2. 2

   Gradually whisk in the coconut milk until smooth.

   💡 Tip: Adding liquid slowly prevents lumps.
3. 3

   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 8-10 minutes.

   ⏱️ 8-10 minutes

   💡 Tip: Constant stirring is crucial to prevent scorching and ensure even thickening.
4. 4

   Once thickened, remove from heat and stir in the vanilla extract.

   💡 Tip: Adding vanilla off the heat preserves its flavor.
5. 5

   Pour the mixture into individual ramekins, small bowls, or a single serving dish.

   💡 Tip: Lightly grease the dishes if you plan to unmold the tembleque.
6. 6

   Let cool at room temperature for about 30 minutes, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

   ⏱️ 30 minutes
7. 7

   Refrigerate for at least 2 hours, or until firm and chilled.

   ⏱️ 2 hours

   💡 Tip: Chilling is essential for the pudding to set properly.
8. 8

   If unmolding, run a thin knife around the edge of each ramekin and invert onto a serving plate. Garnish with cinnamon and toasted coconut flakes, if desired.