Tembleque

1. Combine coconut milk and water in a container. Mix well.

2. Add 2 cups of the mixture to a pot. Place the pot over medium-high heat.

3. Add sugar, salt, and vanilla to the pot. Mix well.

4. In the container with the remaining milk, add cornstarch. Mix well. Add the remaining milk with cornstarch to the pot.

5. Reduce to medium heat and continue stirring with a wooden spoon or whisk until it thickens, approximately 6-8 minutes.

6. Remove from the stove.

7. Wet and drain 8 individual molds or a large round mold. They should have a little water to prevent the mixture from sticking.

8. Pour the mixture into the 8 individual molds or the large round mold.

9. Refrigerate for 4 hours.

10. Sprinkle with cinnamon before serving. Serve the tembleque cold.

Substitutes:

- You can replace white sugar with a sugar substitute to make the dessert lower in calories and without added sugar. Each serving would have 126 calories, 9g carbohydrates, and 0g added sugar. This is an excellent alternative for people with diabetes or those looking to lose weight.

- If you don't have a potassium restriction, you can use 3 full cups of unsweetened canned coconut milk. In this case, omit the water. This will make the recipe higher in calories, fat, saturated fat, and potassium.