Before turning on the stove, add all ingredients to a medium heavy saucepan, whisk well until the cornstarch has dissolved. 

Cook the coconut milk mixture at medium-low heat, stirring often. I like to start with a whisk and transition to a wooden spoon once the custard thickens. 

The mixture will start to thicken around ten minutes. If you don’t notice any thickening, add a bit more heat. Continue to stir.

Once the custard has thickened, remove it from heat and place it in the molds. Cover the tembleque with plastic wrap. 

Refrigerate for 3 hours or ideally overnight until it sets. With a butter knife, loosen the tembleque from mold, invert, and garnish. I love using coconut flakes or melted guava paste.