Tembleque

Method

Combine the coconut milk and whole milk in a heavy-bottomed saucepan and bring to a gentle simmer. In a bowl, whisk together the cornflour, sugar, cinnamon, vanilla extract and salt until well combined. Slowly pour the cornflour mixture into the hot milk whilst whisking constantly to prevent lumps from forming. Continue stirring over a medium heat until the mixture thickens enough to coat the back of a spoon, approximately 8-10 minutes. Pour the thickened coconut cream into small moulds or serving dishes and refrigerate until completely set, at least 4 hours or overnight. Unmould onto serving plates and dust lightly with ground nutmeg before serving chilled.