Tembleque (Coconut Custard)

3/4 cup sugar
1/2 cup cornstarch
1/8 teaspoon salt
3 (13.5-ounce) cans light coconut milk
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon


Combine first 4 ingredients in a heavy medium saucepan. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in vanilla. Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.




--Adapted from Cooking Light magazine