INGREDIENTS
- 1 can coconut milk
- 2 3/4 cups whole milk
- 1 can (356 mL) evaporated milk
- 1 1/4 cups sugar
- 1/2 cup cornstarch
- 1 2 inch stick cinnamon, preferably mexican canela
INSTRUCTIONS
In a blender, combine all ingredients expect the canela and blend until combined. Pour the mixture into a large (4-quart) sauce pan over medium heat and add the canela. Whisk constantly to avoid lumps and bring to a boil. Remove canela and pour the mixture into 12 ramekins. Cool until handleable, cover with plastic, place in refrigerator and allow the mixture to set, about two hours.
