In a saucepan over medium-high heat, add the coconut milk, sugar, salt, and cinnamon sticks.
2. Step
Use the hand mixer to mix until the sugar and salt dissolve and let the mixture boil slightly.
3. Step
While you wait for the coconut milk to boil, add the cornstarch and water to a cup or glass with a lid and stir or whisk well until all the cornstarch dissolves and there are no lumps. It should be like a watery milkshake.
4. Step
When the coconut milk starts to boil, remove the cinnamon sticks. Then, lower the heat.
5. Step
Add the cornstarch water shake, beating constantly. Continue beating until form a thick cream but still liquid.
6. Step
. Remove from heat and immediately add to your favorite mold(s). Use the flexible spatula to remove the liquid.
7. Step
Let the mixture cool to room temperature until you can comfortably touch the mold. Then, refrigerate the mixture for 3 hours.
8. Step
To serve, flip the tembleque onto a serving plate. Sprinkle with ground cinnamon and decorate with an anise star just before serving.
