Tembleque (Puerto Rican coconut pudding)

Place all the ingredients into a saucepan and whisk to combine well. Heat over medium heat for 5-10 minutes while whisking occasionally. Taste and adjust sweetness to your liking. Allow to cool to room temperature
Place all the ingredients into a blender, and puree until smooth (this avoids clumping and separation while chilling).
Pour into individual silicone molds or into one large 10 inch mold. Cover and refrigerate overnight.
Gently pull the custard from the mold with your fingertip or run a thin, sharp knife between the tembleque and the mold. Invert the mold over a plate and allow gravity to release the custard from the mold.
Garnish with ground cinnamon and cinnamon sticks if desired and serve chilled. NOTE: If it comes to room temperature for a long time or gets warm, it will lose shape.