Tembleque (Coconut Custard): A Puerto Rican Christmas Dessert

Tembleque.  This word alone brings back funny memories of my childhood.  My grandma used to make tembleque only during Christmas time, and I would eagerly wait until she was done pouring the thick liquid in the molds just so I could lick the wooden spoon she used to stir.  And she would tease me too!  She would lay it on the spoon rest and go about her business (she knew I would not take the spoon until she told me to) until I would finally beg her, and she would laugh in delight.  

As I grew up, I always took the easy way out using the Goya tembleque mix I could buy at the grocery store, until my grandma finally gave me her super easy recipe.  I always thought it was very complicated but it turns out that with a few simple ingredients you have a very delicious dessert.  Tembleque means "to jiggle" and this is the consistency this dessert has.  Here is the recipe:

Ingredients:
3 cups of coconut milk
1/2 cup of cornstarch
2/3 cups of sugar
1/2 teaspoon of salt
1 teaspoon vanilla flavoring
Ground cinnamon (optional)

Steps (there are many ways to do this but I like my grandma's method): 
1.  In a medium saucepan put the cornstarch and 1/2 cup of the cocnut milk.  What you want is to dissolve that cornstarch before you add the rest. 
2.  Once the cornstarch dissolves, pour the rest of the milk, as well as the sugar and the salt. 
3.  Bring this to a boil over medium-high, stirring constantly.  I cannot stress this enough: stir constantly until the liquid thickens. 
4.  Once thickened, pour into cold molds (have someone helping you with this part).
5.  Let it cool and then put in the refrigerator to finish firming. 
6.  When you are ready to serve, it is time to unmold.  Run the tip of a sharp knife around the edge, and then turn it over into a dish.  Garnish as you wish.