Tembleque (Puerto Rican Coconut Pudding)

Ingredients:
2 (14 ounce) cans coconut milk
3/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup cornstarch
ground cinnamon
Instructions: Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.

Pour the coconut milk mixture into molds, and refrigerate until cold and firm.

Cut around edge of mold to loosen, remove from mold and sprinkle with cinnamon.