Step 1

Set out molds for tembleque (square pan, individual ramekins,etc. See post for more details about molds).

Step 2

Whisk the cornstarch with 1 can of coconut milk until completely dissolved and smooth.

Step 3

Pour into saucepan along with remaining can of coconut milk, sugar and salt. Bring to a boil over medium heat, stirring constantly with a wooden spoon, about 5 minutes.

Step 4

Reduce heat to medium-low and continue cooking until thick, about 1-3 minutes.

Step 5

Pour mixture into mold(s) and let cool to room temperature before covering with plastic wrap.

Step 6

Refrigerate until thoroughly chilled, preferably overnight, but may take only a few hours depending on the size of molds.

Step 7

Run a knife around the edge of the pan to loosen, then invert onto a plate. Sprinkle with cinnamon before serving and garnish with cinnamon sticks and shredded coconut (optional).