Tembleque – coconut pudding with cinnamon

Ingredients

• 8 dl coconut milk
• 90 g sugar
• 70 g cornflour (cornstarch)
• 1 pinch salt
• ½ tsp ground cinnamon to serve

Method

1. 1Whisk coconut milk, sugar, cornflour and salt until smooth in a cold saucepan.
2. 2Heat over medium-low heat, stirring constantly. Once bubbling, simmer for 2 minutes until thick and smooth.
3. 3Pour into six small moulds or one large mould dampened with cold water. Cool slightly and refrigerate for at least 2 hours until set.
4. 4Carefully loosen edges, turn out and sprinkle with cinnamon.