Boil a liter and a half of milk with the cinnamon in chips and the piloncillo, removing the froth that fence forming.
Corn starch (which has previously been dissolved in half a liter of milk) and butter is added.
It is slowly stirring and cooked over low heat for ten minutes or until its point (which is recognized by putting a spoonful of the mixture in a dish, it is left to cool, and can easily detach it).
Just before lowering it from the fire the coconut is added, it is stirred and poured into the molds.
At the moment of serving the individual portion, sprinkle a little cinnamon powder.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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