Tembleque (Coconut pudding)

TEMBLEQUE (Coconut pudding)
1 large can evaporated cream of coconut (Coco Lopez Brand)
1 cup milk
1/2 cup cornstarch
2/3 cup sugar
1/2 tsp salt
1 Tbsp orange blossom water (optional)

Dissolve cornstarch in part of the unheated coconut milk in a saucepan. Add remaining coconut milk & rest of ingredients. Cook over medium high heat, stirring constantly (with plastic or wooden spoon). As soon as it begins to thicken, reduce heat to moderate (medium low) & stir until it boils & thickens. Pour immediately into a round 6" X 3" fluted or plain aluminum or glass pan that has been rinsed in cold water. (or glass baking dish). When completely cool, turn onto a serving platter, sprinkle with cinnamon & serve. Keep refrigerted when not using. Really sweet & good. This is a Puerto rican recipe.