Tembleque Name: Maria Ellis Base: Norfolk Recipe: Tembleque 4 c. coconut milk 1/2 c. cornstarch 2/3 c. sugar 1/2 t. salt 1 T. orange blossom water (optional) Ground cinnamon In a saucepan, dissolve cornstarch in part of the coconut milk. Once dissolved, add remaining coconut milk, sugar, salt and orange blossom water, if using. Cook at medium or medium-high heat, stirring constantly. When it starts to thicken, lower the heat and keep stirring until it boils really thick. Pour right away into a wet mold. Cover and refrigerate for at least one hour. To serve, sprinkle with ground cinnamon. Makes about 12 servings.