Cool and delicious and so easy . . .
It is a traditional Navidad dessert

Step by step pictures . . .

4 cups coconut milk
cup of cornstarch
2/3 cup of sugar
tsp. salt
1 tblsp. orange blossom water (optional)
ground cinnamon

In a saucepan dissolve cornstarch in 1/4 cup coconut milk.

Once dissolved add the rest of the coconut milk, sugar, and salt. Cook at medium-high heat stirring constantly!

As it thickens, lower heat until it boils thick.

If you cook it too long after it gets thick it might get lumpy. If that happens just take it off the burner and continue stirring vigorously until all lumps are gone.

Pour right away into wet glass dish, pan or molds. This one is an odd size 10 x 8 inches. (13 x 9 is too big and the squares will be too short.)

Cool, cover with plastic wrap, and refrigerate for at least 4hours.

Sprinkle with cinnamon and carefully separate the tembleque from the mold and slice it into squares using a wet knife.

Really there is nothing to it. That's it . . .

Makes about 12 servings.