1/4 teaspoon ground nutmeg
 
I know what most would tell you don't use an electric blender, well I do and my tembleque has no lumps.

In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, Cream of Coconut,sugar, ground cloves, ground nutmeg and salt. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick. Pour right away into wet molds, pans or cups. Cool and then cover with plastic wrap, lay the plastic wrap right on top of the pudding it will keep it from getting a skin on top, and refrigerate for at least 2 hours. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon.

Makes about 12 servings.