Tembleque

1/2 c. cornstarch
3/4 c. sugar
1 pkg. knox gelatin
2 c. milk
2 (14 oz.) cans coconut milk

Toasted coconut and cinnamon to garnish

Combine the gelatin and 2 teaspoons of water.

Whisk together the sugar, milk and the cornstarch until smooth and all the lumps are out. Add the coconut milk and whisk to combine.

Heat the mixture over medium high heat, stirring constantly. Cook and stir until the mixture thickens. Add in the gelatin mixture and stir until dissolved. Remove from the heat and immediately pour in to molds or small custard dishes to set up. It starts to thicken immediately to work quickly.

Chill the custard for an hour to cool completely. Cover with plastic wrap and chill overnight.

Gently pull on the sides of the custard to loosen from the dish and unmold on to a serving plate. Top with toasted coconut and cinnamon.