Ingredients:

  • 2 (13.5 oz) cans Full-Fat Coconut Milk
  • 1 cup Cold Water
  • 3/4 cup Granulated Sugar
  • 1/2 cup Cornstarch (Cornflour)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • Ground Cinnamon, to taste (for garnish)

Instructions:

  1. Prepare the Slurry: In a small bowl, whisk together the cold water and cornstarch until completely smooth—ensure there are absolutely no lumps. Set aside.
  2. Combine Liquids and Sweetener: In the saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture is steaming (do not boil yet).
  3. Temper and Thicken: Slowly pour the cornstarch slurry into the simmering coconut mixture while whisking constantly. Continue whisking vigorously as the mixture begins to bubble and thicken rapidly.
  4. Cook Through: Reduce heat to medium-low. Cook for an additional 2–3 minutes, stirring constantly to prevent burning on the bottom, until the pudding has reached a thick, glossy consistency.
  5. Finish Flavour: Remove from heat and stir in the vanilla extract.
  6. Strain (Optional): Pour the hot mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure perfect smoothness.
  7. Portion and Chill: Pour the mixture into your prepared ramekins or dish. Let cool slightly on the counter (about 30 minutes). Cover the tops lightly with plastic wrap, pressing gently onto the surface to prevent a skin forming.
  8. Set: Refrigerate for a minimum of 4 hours, or preferably overnight, until firm and perfectly wobbly (Tembleque).
  9. Serve: Before serving, dust generously with ground cinnamon.