Tembleque vegan pudding

Step 1

In a saucepan over medium-high heat, add the coconut milk, sugar, salt, and cinnamon sticks.

Step 2

Use the hand mixer to mix until the sugar and salt dissolve and let the mixture boil slightly.

Step 3

While you wait for the coconut milk to boil, add the cornstarch and water to a cup or glass with a lid and stir or whisk well until all the cornstarch dissolves and there are no lumps. It should be like a watery milkshake.

Step 4

When the coconut milk starts to boil, remove the cinnamon sticks. Then, lower the heat.

Step 5

Add the cornstarch water shake, beating constantly. Continue beating until form a thick cream but still liquid.

Step 6

. Remove from heat and immediately add to your favorite mold(s). Use the flexible spatula to remove the liquid.

Step 7

Let the mixture cool to room temperature until you can comfortably touch the mold. Then, refrigerate the mixture for 3 hours.

Step 8

To serve, flip the tembleque onto a serving plate. Sprinkle with ground cinnamon and decorate with an anise star just before serving.