Tembleque (Coconut Milk Pudding)

Let's Cook

1. Step 1.

   Grease a 1 ½-quart soufflé dish or mold. Combine in a large heavy saucepan: 4 ½ cups canned unsweetened coconut milk; ½ cup sugar; ¼ teaspoon salt

2. Step 2.

   Heat over medium-low heat, stirring, until the sugar is dissolved. Mix together in a small bowl until smooth: ½ cup canned unsweetened coconut milk; ½ cup cornstarch

3. Step 3.

   Stir the cornstarch mixture slowly into the hot coconut milk mixture. Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low and continue to cook for 1 minute, stirring constantly. Remove from the heat. If desired, stir in: (1 teaspoon orange flower water)

4. Step 4.

   Pour the pudding into the prepared dish, cover with plastic wrap, and refrigerate for at least 3 hours. Invert onto a plate and unmold. Garnish with: Chopped pineapple, papaya, and/or mango; Ground cinnamon