Tembleque, which means “wiggly,” is a creamy coconut pudding. My husband is Puerto Rican and wanted me to make this!

Ingredients

• 2 (14 ounce) cans coconut milk
• ¾ cup sugar
• ¼ teaspoon kosher salt
• ½ cup cornstarch
• 1 pinch ground cinnamon

Directions

1. Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
2. Pour 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 each mold; invert onto serving plates. Garnish tops with cinnamon.

by Joanne Guzman