Cookbook:Tembleque (Puerto Rican Coconut Pudding)

Tembleque is a thickened coconut pudding originating from Puerto Rico.

Ingredients

 * 1 can (16 oz) of coconut milk
 * 1 can (16 oz) of coconut cream
 * ½ cup heavy whipping cream
 * ¼ cup cornstarch or rice flour
 * ½ tsp orange blossom water (optional)
 * ¾ cup white granulated sugar
 * 1 pinch salt
 * Ground cinnamon for garnish

Procedure

 * 1) Put sugar, coconut milk, coconut cream, and. salt, into a saucepan. Cook until sugar devolves and the milk starts to simmer.
 * 2) Mix 3 tablespoons or more of cold heavy whipping cream into the corn starch. Whip until all the cornstarch is diluted but still thick. You want a smooth thick paste with no lumps.
 * 3)  When milk starts to simmer, add the remaining heavy whipping cream and cornstarch mixture into the saucepan.
 * 4) Keep the heat on low and stir constantly until the pudding thickens.
 * 5) Pour into pudding cups or small bowls.
 * 6) Cool in the fridge for 2 hours.
 * 7) To serve, flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top.