iTembleque

1. Lightly grease six 6-ounce ramekins or small molds with the neutral oil and set on a tray.

2. Pour the coconut milk into a bowl or large measuring cup and whisk to combine any separation. Reserve 1 cup in a separate bowl and set the remaining 3 cups aside.

3. Whisk the cornstarch into the reserved 1 cup coconut milk until completely smooth with no lumps.

4. In a medium saucepan, combine the remaining 3 cups coconut milk, granulated sugar, salt, and the cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally, 4–6 minutes, until the sugar dissolves and the mixture is steaming and fragrant.

5. Remove the cinnamon stick. Whisk the cornstarch slurry again, then slowly pour it into the hot coconut milk while whisking constantly.

6. Cook over medium heat, stirring constantly with a wooden spoon or whisk, until the pudding thickens, begins to bubble, and holds clear lines that briefly remain when you drag the spoon across the bottom, 5–8 minutes. Reduce the heat to low and continue stirring 2–3 minutes to cook out the raw starch taste.

7. Remove from the heat and stir in the vanilla extract.

8. Immediately divide the hot mixture among the prepared ramekins, smoothing the tops. Let cool at room temperature until barely warm, 20–30 minutes.

9. Refrigerate uncovered until fully set and the edges pull slightly from the ramekins, 3–4 hours.

10. To unmold, run a thin knife around the edge, invert onto a plate, and tap gently to release; if needed, briefly warm the bottom of the ramekin with your hands to loosen. Dust the tops lightly with ground cinnamon and serve.