In a medium saucepan add the coconut milk, sugar, sliced cinnamon and cook for several minutes until boiling.
In a cup mix the cornstarch (cornstarch) with the fresh milk and pour into the saucepan, beating constantly with a wire whisk and cook until thick. Remove the cinnamon sticks.
Serve the tembleque in glasses or glasses, letting it rest. Decorate with cinnamon powder. Leave in the refrigerator until serving time.
NOTE: If you like a thicker consistency, you can use up to 2/3 cup of cornstarch.