Tembleque ("wobbly" in spanish) is a classic Puerto Rican coconut pudding made with coconut milk, cornstarch, cinnamon and sugar. It's appropriately named for it's wiggly appearance and deliciously smooth texture.
Make the spice tea. Start a the water and spices in a pot over medium heat. Simmer until the color begins to turn brown and the spices become fragrant. Cool before straining out the spices.
Mix the coconut and cornstarch. Whisk the coconut milk with the cornstarch in a bowl until the clumps are gone (see note). Whisk in sugar, salt, vanilla, and the cooled spice tea.
Cook the tembleque. Transfer the coconut mixture to the pot on the stovetop over low heat and continue to whisk while it heats and thickens enough to coat the back of your spoon.
Set the tembleque. Pour the liquid into your mold/molds, and gently smooth out the top with a spoon. Allow the tembleque to cool down before covering and chilling in the fridge for at least 2 hours, or until it appears firm and jiggly.
Flip the tembleque. Using a knife, loosen the edges around the molds before flipping upside down on a plate and topping with cinnamon.
If your coconut milk is clumpy when it comes out of the can, take extra time to make sure it is smooth and creamy before heating. You can use an immersion blender if necessary to gain that smooth consistency.