Tembleque

I had leftover coconut milk after making Braised Coconut Spinach so I searched for recipes that I can use it with and discovered this dessert. I like this recipe from All-Recipes as it's not too sweet. Instead of white sugar, I used coconut sugar.

Makes 3 servings.

1 14-oz can coconut milk
1/4 cup + 2 tablespoons sugar
1/8 tsp kosher salt
1/4 cup cornstarch
1/2 pinch ground cinnamon

1. Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
2. Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
3. Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.