Tembleque

Cool and delicious 4 cups coconut milk

½ cup of cornstarch

2/3 cup of sugar

½ tsp. salt

1 tblsp. orange blossom water (optional)

ground cinnamon In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, sugar, and salt. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick. Pour right away into wet molds, pans or cups. Cool and then cover and refrigerate for at least 2 hours. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon. Makes about 12 servings.