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Follow this recipe to make your own coconut milk from scratch for the best flavour.
For the Tembleque, add the sugar, cornstarch, salt and 3 tbsp of the coconut milk to a small saucepan and whisk into a smooth slurry, then whisk in the remaining coconut milk. Bring to a gentle boil, stirring constantly, and simmer until it begins to thicken. Continue stirring for another 5 minutes, then divide over 4 small bowls. Let it cool slightly, before refrigerating for at least 1 hour to firm up.
Gently loosen the Tembleque by pulling it away from the sides, then tip it out onto a plate, dust with cinnamon and serve.