No-Bake Puerto Rican Coconut Tembleque with Cinnamon

Whisk the cornstarch into 1 cup of the coconut milk until completely smooth and free of lumps.

Serves 6

Ingredients

• 2 (13.5-ounce) cans full-fat coconut milk
• 2/3 cup cornstarch
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cinnamon stick
• 1/2 teaspoon ground cinnamon, for dusting
• 2 tablespoons toasted coconut flakes, for garnish

Instructions

1. Whisk the cornstarch into 1 cup of the coconut milk until completely smooth and free of lumps.
2. Combine the remaining coconut milk, sugar, salt and cinnamon stick in a saucepan over medium heat.
3. Warm the mixture until steaming but not boiling, stirring to dissolve the sugar.
4. Remove the cinnamon stick, then whisk in the cornstarch mixture and vanilla.
5. Cook, whisking constantly, until the mixture thickens into a glossy pudding that pulls away from the pan, 5 to 7 minutes.
6. Pour into a lightly greased mold or individual ramekins and smooth the tops.
7. Chill until fully set and firm, at least 3 hours or overnight.
8. Unmold onto plates, dust with ground cinnamon and scatter with toasted coconut before serving.
9. Tembleque, whose name comes from the Spanish word for trembling, is a wobbly coconut pudding treasured in Puerto Rican homes, especially during holidays and warm-weather gatherings. Its clean coconut flavor and cooling, silky texture make it a perfect no-bake finish to a summer meal, requiring nothing more than a fridge and a little patience.

Nutrition (estimated, per serving)

• Calories: 300 kcal
• Protein: 3g
• Fat: 21g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 18g
• Sodium: 115mg