Instructions

1. In a medium saucepan, combine the coconut milk, cornstarch, sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt.
2. Whisk the mixture vigorously until the cornstarch is completely dissolved and the ingredients are well combined.
3. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to gently boil.
4. Once boiling, reduce the heat to low and continue cooking for an additional 2-3 minutes, stirring continuously to prevent sticking.
5. Remove the saucepan from the heat and carefully pour the creamy mixture into individual serving dishes or a large mold for a beautiful presentation.
6. Allow the tembleque to cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours, or until fully set.
7. Before serving, garnish with a sprinkle of cinnamon or toasted coconut flakes for added texture and flavor.