Coconut Mousse (Tembleque)

This is a classic Puerto Rican dessert that has endured for the ages.

1 13.5 ounce can coconut milk

1/2 cup plus 1 tablespoon water

1/4 cup cornstarch

1/3 cup sugar

1/4 tsp salt

1.2 tsp orange zest

Optional – toasted flaked coconut and orange slices for garnish

Pour coconut milk into a heavy saucepan.  Pour water into coconut milk can, swish around, and add to saucepan, along with the cornstarch, sugar, and salt; whisk until smooth.  Stir constantly with a wooden spoon over medium heat until thickened approx 5-7 minutes.  Do not let it boil.  Remove from heat.  Stir in orange zest and let mixture rest for two minutes.

Coat four ramekins with cooking spray and divide coconut mixture among them.  Refrigerate for 3 hours or until set.  Unmold and serve cold.  Decorate with coconut flakes and orange slices if desired.