Tembleque (Puerto Rican Coconut Pudding)

Ingredients

• 12 can (12 oz) coconut milk(680g)
• 21 can (15 oz) cream of coconut(425g)
• 30.5 cup white sugar(100g)
• 41 teaspoon vanilla extract(5g)
• 50.25 teaspoon salt(1.5g)
• 60.46 cup cornstarch(74g)
• 71 cup water(240g)
• 82 cinnamon stick(10g)
• 92 star anise(2g)
• 108 cloves(2g)
• 111 strip lemon peel(2g)
• 122 tablespoon ground cinnamon(12g)

Instructions

1. 1In a small deep pot over medium-low heat, simmer the water with cinnamon sticks, star anise, cloves, and lemon peel for 20 minutes to make the spice tea.
2. 2Meanwhile, in a mixing bowl, combine 1.5 cans of coconut milk and the cream of coconut. Add the sugar, vanilla extract, and salt. Mix for 1 minute.
3. 3Strain the spice tea into the coconut mixture and mix for another minute.
4. 4In a separate bowl, dissolve all the cornstarch in the remaining half can of coconut milk.
5. 5Combine the cornstarch mixture with the coconut mixture and whisk for another minute.
6. 6Transfer the final mixture to a large pot and cook over medium heat, whisking constantly.
7. 7Continue whisking until the mixture thickens, about 10 minutes.
8. 8Once thickened, remove from heat and continue mixing for a few moments.
9. 9Pour the mixture into molds (individual or large) and cover.
10. 10Let cool for a few minutes, then refrigerate until set, preferably overnight.
11. 11Before serving, sprinkle generously with ground cinnamon.