Tembleque

• 3 cups Whole Milk
• 1 can Cream of Coconut
• 1/2 cup Corn Starch
• 4 tbsp Sugar
• 1 tsp Vanilla
• 1 pinch Salt

1. Combine the milk and the cream of coconut in a cooking pot.
2. Do not turn on the stove yet.
3. Add the corn starch, sugar, salt and vanilla.
4. Start cooking slowly in a low-med temperature.
5. Stir using a small whisk.
6. Continue cooking and whisking the batter in a low-med temperature until it thickens.
7. Remove from the burner and put the batter in a 9 inch mold or 5 to 6 (4oz) soufflAS cups.
8. Let it sit for 30 mins before put it/them on the fridge.
9. Refrigerate for about 4 to 6 hours.
10. Garnish with cinnamon before serving.
11. Enjoy!!
12. !

milk, cream of coconut, starch, sugar, vanilla, salt

Taken from cookpad.com/us/recipes/474400-tembleque (may not work)