Tembleque Puerto Rican Coconut Pudding

Stir coconut milk sugar and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick about 5 minutes.

Pour the coconut milk mixture into molds cover each with plastic wrap and refrigerate until cold and firm 3 hours to 2 days.

Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.