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In a cold pan, add Silk Coconut, agave, corn starch and salt (and any additional spices/extracts, if desired).
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Stir to completely dissolve the corn starch.
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Place the pan on medium heat, and whisk constantly until the mixture thickens, this will take about 5-10 minutes.
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Divide the mixture into 6 molds, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
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To unmold the tembleque, run a toothpick or small knife around the edge, then turn the mold onto a plate and gently shake it up and down until you hear a plop sound.
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Garnish with cinnamon and toasted coconut flakes and serve.