Tembleque

Drill or punch a small hole into the bottom of each coconut. Allow the coconut water to drain into a large bowl and set aside.

Gently tap each coconut with a hammer until the shell cracks.

Roast the coconuts on a roasting pan in a preheated oven at 350°F for about 15 minutes.

Remove the coconuts from the oven and break the shells into pieces with a hammer; then remove the coconut meat from the shell with a paring knife.

Peel off the brown skin, rinse the white coconut meat under cold water, pat dry, and set aside.

Grate the coconut meat using a blender set to grate, adding a few pieces at a time until all coconut is shredded; transfer the shredded coconut to a clean bowl.

If using a food processor, grate the coconut with the grating disk or metal blade; continue until all coconut is shredded.

If using a juicer, place a few pieces of coconut at a time and collect the milk as it flows.

For the blender or food processor method, place a handful of shredded coconut in a clean linen or cheesecloth, squeeze out the milk into a bowl, and repeat until all coconut is processed.

If the total milk is less than 4 cups, add more liquid: taste the saved coconut water; if sweet, use it; if bitter, boil water, cool slightly, and add to the shredded coconut, squeezing to extract more milk.

In a bowl, slowly stir 1 cup of coconut milk with cornstarch until blended; set aside.

In a pot, heat the remaining 3 cups of coconut milk over low heat; add sugar, salt, and vanilla; stir in the cornstarch mixture; cook, stirring continuously, until thickening; lower heat and simmer for 2–3 minutes.

Pour the thickened mixture into a chilled mold or bowl, let cool, then refrigerate until set.

To serve, place a platter over the open end of the mold, flip it onto the platter, and garnish with sliced mango or strawberries if desired.