Boil one and a half liters of milk with cinnamon sticks and piloncillo, removing any foam that forms.
Add the cornstarch (which has been previously dissolved in half a liter of milk) and the butter.
Stir slowly and cook over low heat for ten minutes or until it reaches the right consistency (which is recognized by placing a tablespoon of the mixture on a plate, letting it cool, and being able to easily detach it).
Just before removing it from the heat, add the coconut, stir, and pour it into the molds.
At the time of serving the individual portion, sprinkle a little ground cinnamon on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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