Coconut Pudding

In a small saucepan, combine the piloncillo and 50 grams of water. Heat over medium-low heat, stirring occasionally, until the piloncillo is completely dissolved, forming a syrup. Remove from heat and set aside.

In a separate small bowl, whisk together the cornstarch with the remaining 100 grams of water until a smooth slurry forms. Set aside.

In a medium saucepan, combine the coconut milk, the dissolved piloncillo syrup, Mexican cinnamon stick, salt, and 70 grams of the shredded coconut. Heat over medium heat, stirring occasionally, until the mixture begins to simmer gently.