• Open the cans of coconut milk and reserve ½ a cup of the milk.

  Add the cornstarch to the milk and mix really well until no lumps are left. Set aside.
• Add the rest of the milk to a saucepan, followed by the sugar, cinnamon, and vanilla extract.

  Whisk everything really well to incorporate all the flavors.
• Bring the saucepan to the stove and heat over medium-low heat.
• As it starts to heat some, whisk again.
• Add the milk you reserved aside that is mixed with the cornstarch to the saucepan. Whisk continuously.

  The tembleque will start to thicken, do not stop whisking.
• Continue whisking until the mixture has become the consistency of pudding.

  Turn stove off.
• Rinse the mold or molds you will be using for the tembleque but do not dry the mold.

  Simply rinse the mold and pour the tembleque into the mold/s.
• Set the tembleque on the counter and allow it to cool some. About one to two hours.
• Cover the tembleque and refrigerate for a few hours or better overnight.
• After the tembleque has chilled, remove it from the refrigerator.
• If you have used a large mold, you can flip it over to a larger platter to serve or simply serve it the way it is.

  Sprinkle a little bit of ground cinnamon on top and serve.

Toasted Coconut Flakes (optional)

• Add a ¼ cup of coconut flakes to a pan over medium heat and toast until golden brown.
• Remove the flakes from the pan and top on the tembleque.