Puerto Rican Creamy Tembleque (Coconut Pudding)

• 1 cup Maizena (Corn starch)
• 1/2 can Coconut milk
• 3 1/2 can Coconut milk
• 1 tsp salt
• 2 tbsp vanilla extract
• 1 cup granulated sugar
• 1 Ground cinnamon for garnish (optional)
• 1 Coconut flakes for garnish (optional)

1. Take your 1 cup of Maizena (or Corn starch) using a whisk, mix well with 1/2 can of coconut milk, until disolved.
2. This will prevent any lumps in the process.
3. Put a medium saucepan to medium heat.
4. (Using your whisk) Add your 3 1/2 cups of coconut milk, 1 teaspoon of salt, 2 tablespoons of vanilla extract, 1 cup of sugar, and your mixture of Maizena (corn starch).
5. Whisk for 10 to 15 minutes.
6. You should now be getting a creamy thick constistency.
7. Turn off.
8. Put into your mold/s.
9. You can do individual ones or use a big dish.
10. Let cool for 10 minutes then refridgerate for at least 1 hour or more or even overnight.
11. This recipe will make 14 (5 ounce) servings
12. To unmold (upside down) let your dish/cup sit in cold water.
13. Run a butter knife or knife around edges, set flat surface plate or tray on top, hold tightly and flip.
14. Use ground cinnamon and coconut flakes for garnish if you like.

coconut milk, coconut milk, salt, vanilla, sugar, ground cinnamon, coconut flakes

Taken from cookpad.com/us/recipes/343860-puerto-rican-creamy-tembleque-coconut-pudding (may not work)