Tamarind and Coconut "Tembleque"

Ingredients

• 14 oz. of coconut milk
• 14 oz. of tamarind nectar
• ¾ cup granulated sugar
• 4 oz. cornstarch
• 1 pinch salt
• 1 tsp. canela 

Directions

1. In a small saucepan combine coconut milk, cornstarch, tamarind nectar, canela and salt.
2. Heat until it boils and cornstarch is cooked out.
3. Pour into the container you desire.
4. Set the desert over night in the refrigerator.