In a saucepan, combine sugar, cornstarch, and salt. Whisk these dry ingredients together to prevent clumps later.
Gradually whisk in the coconut milk while it’s cold. Add it a little at a time to ensure smoothness. Once both cans are mixed in, the magic begins!
Place the saucepan on medium heat and stir continuously for about 5–8 minutes. You’ll know it’s ready when the mixture thickens and leaves a trail behind your spoon or whisk.
Run your molds or dish under cold water (this helps with easy unmolding later). Pour the warm mixture into your molds, cover with plastic wrap or foil, and refrigerate for at least 3 hours, though overnight is even better!
Once set, carefully loosen the edges of the tembleque with a butter knife. Flip it onto a plate, garnish with cinnamon and coconut flakes.
