Can I use light coconut milk?

You can, but the pudding will be less creamy and rich. Full-fat coconut milk gives the best texture and flavor.

Why is my tembleque not setting?

Make sure you cooked the mixture long enough for the cornstarch to activate. It needs to thicken considerably on the stove before chilling.

Yes. Tembleque is perfect for making a day or two ahead. Just keep it covered in the refrigerator until serving time.

The word means "wobbly" or "jiggly" in Spanish, which describes the pudding's signature texture perfectly.

Yes, but the coconut flavor will be milder. You can add a bit more shredded coconut to boost the flavor.

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Prepare Molds: Lightly grease 6-8 small molds or ramekins with cooking spray or a bit of oil.
Mix Ingredients: In a medium saucepan, whisk together coconut milk, cornstarch, sugar, and salt until smooth with no lumps.
Cook: Place pan over medium heat. Whisk constantly for 10-15 minutes until mixture thickens and coats the back of a spoon.
Add Extracts: Remove from heat. Stir in vanilla extract, coconut extract, and shredded coconut until well combined.
Pour and Cool: Pour pudding into prepared molds. Let cool at room temperature for 30 minutes.
Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Unmold: Run a knife around edges. Invert onto serving plates. Top with cinnamon and toasted coconut.

Find it online: https://easyrecipebooks.com/coconut-pudding/