Tembleque (Puerto Rican)

From: http://www.tastingpuertorico.com/tembleque

This is the Puerto Rican Christmas Cake. It has the consistency of Flan, but no eggs.  It is a completely vegan recipe. And it’s so yum. Enjoy!

INGREDIENTS:

• 2 cans (13.5 oz. each) Coconut Milk (Goya Brand)
• ¾ cup sugar
• ½ cup corn starch
• ¼ tsp. salt
• Toasted coconut (optional for garnish)
• Ground cinnamon (for garnish)

DIRECTIONS:

1. In saucepan over medium-high heat, combine 1.5 cans of the coconut milk with sugar and salt, stirring occasionally until the mixture starts to boil
2. In a separate bowl dissolve the cornstarch with the remaining 0.5 can of Coconut milk, making sure that the cornstarch has no lumps
3. Add this cornstarch and coconut mixture to the pan and stir until the mixture starts to thicken (about 5 mins)
4. Next pour through a strainer(optional) into individual serving dishes or one large bowl then cover to prevent a thick skin from forming on the top as the dessert cools.Allow to cool and place into the refrigerator for at least 2-3 hours or longer
5. If you are using individual serving dishes, sprinkle the top of the tembleque with ground cinnamon before serving
6. If you have used a large bowl, then run a thin knife around the edge of the pudding, carefully invert the bowl onto a serving plate. Sprinkle the top with ground cinnamon before serving