Tembleque (Coconut Pudding)

In a bowl combine coconut milk and cream of coconut. In saucepan, dissolve corn starch in ½ cup of milk mixture.

Add remaining milk mixture add salt. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.

Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight. Unmold. Slice, sprinkle with cinnamon.