If you’re using a raw coconut, start by making the coconut milk. Use a screwdriver to poke a hole into the soft eye of the coconut and drain the water (you can drink this). Then hold the coconut over a bowl and use a hammer or the back of a steady knife to knock firmly onto the centre of the shell, turning the coconut to go around the equator. After a few firm hits a crack will appear (you will also notice the sound change) and you can carefully open it to catch any remaining coconut water in the bowl. Use a blunt butter knife to wiggle loose the flesh from the shell (patience, you’ll need to go all around the coconut a few times before it pops loose), then use a vegetable peeler to peel off the brown skin. Weigh the coconut flesh, you want around 200 - 300g. Roughly chop it and add to a blender along with double the weight in water (400-600 ml). Blend into a creamy consistency, then strain through a sieve lined with a cheesecloth. You can store the milk for 3-4 days in the fridge.

Leftover Tip #1: Spread out the leftover coconut pulp on a baking tray and dehydrate it in the oven (at 80°C) or in the sun until completely dry. Then grind it for your own coconut flour.

Leftover Tip #2: You can use the leftover shell without the hole as a makeshift bowl. Place it onto a gas hob an turn on the flame to burn off any fibres. Then use some sandpaper to smoothen it all around. Give it a few coatings of flaxseed oil before letting it dry and using the shell as a bowl.

To make the Tembleque, whisk together the sugar, cornstarch and salt with 3 tbsp of the coconut milk until you have a smooth slurry. Then whisk in the remaining coconut milk. Bring all of the liquid to a gentle boil while stirring constantly. Turn the heat to low and simmer for 5 minutes until it has thickened. Turn off the heat and divide the mixture over 4 small bowls or moulds. Let it cool off slightly, then refrigerate for at least 1 hour to let it firm up.

Loosen the Tembleque with a knife or spoon and tip it out onto a plate. Then dust each Tembleque with cinnamon and serve.