Tembleque (Puerto Rican Coconut Pudding)

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

Method

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.