Tembleque - Coconut Pudding

This elegant dessert from Puerto Rico - the name means "quivery" - is a treat for the eye as well as the tastebuds.

2 cups milk

1/2 cup corn starch

pinch of salt

4 tbsp. sugar

1 tsp. vanilla

ground cinnamon for garnish

1.	In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
2.	Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
3.	Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight. Unmold. Slice, sprinkle with cinnamon.

Serves 4 to 6
Origin: Puerto Rico