Tembleque (Puerto Rican Style Coconut Pudding) - cooking recipe

Ingredients

7 ounces cream of coconut (approx 1/2 can)
2 1/2 cups milk
1/2 cup cornstarch
4 tablespoons sugar (or to taste)
1 teaspoon vanilla
Topping
ground cinnamon, and or flaked coconut

Preparation

In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
Stir constantly on medium high until mixture begins to boil and gets thick.
Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
Let cool on tabletop, then refrigerate.
Top with garnish.
Enjoy!