Puerto Rican Tembleque (Coconut Pudding)

1. Begin by greasing the pudding container(s) with baking spray or coconut oil. You can use either several smaller molds (8 molds of 4 oz/ 120 ml each would be best) or a larger mold for the entire pudding.
2. Place a saucepan over medium-high flame and mix together the coconut milk, sugar and salt and stir continuously until the sugar has completely melted.
3. Take about 1 cup (1/4 of the entire mixture) and transfer it to a separate bowl. Add the cornstarch and combine until well-incorporated.
4. Gradually reincorporate it back into the saucepan with the rest, using a whisk to stir.
5. Continue simmering for around 5 minutes, stirring often to avoid burning, until it thickens to a pudding-like consistency.
6. Turn off the heat and pour the pudding into the mold(s) you've prepared. Leave it to cool down to room temperature, then cover with plastic film and place in the fridge to set for 4 hours at minimum.
7. When it's time to serve your delicious coconut pudding, remove the plastic sheet and simply run a wet knife along the edge to unstick the pudding from the sides of the mold.
8. Invert onto a plate and sprinkle with a pinch of cinnamon to garnish.

Enjoy!