Tembleque (Coconut Custard): A Puerto Rican Christmas Dessert

Note: Put the molds in the refrigerator so they can get cold.

1. In a medium saucepan put the cornstarch and 1/2 cup of the coconut milk. What you want is to dissolve that cornstarch before you add the rest of the milk.

2. Once the cornstarch dissolves, pour in the rest of the milk, as well as the sugar, the salt, and the vanilla.

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 the 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 onto a dish. Garnish as you wish.