Wipe with a bit of vegetble oil a 8” or 9” baking or serving dish and damp the inside with a bit of water. Set aside.

Melt the chocolate chips in the microwave in 10-seconds intervals. One or two times should be enough.  Let the bowl near.

On a medium saucepan whisk the coconut milk, sugar, cinnamon sticks, cornstarch, salt, rind, vanilla and coconut extract using with a hand whisk. Heat over medium heat, stirring almost constantly, especially during the last three minutes of cooking.

Cook until thick and glossy, about 7 to 8 minutes total. Do not overcook it. Retire from the heat and keep whisking for about 20 seconds.

Acting fast, add about a cup of the mixture to the melted chocolate and mix with a spoon until weel combined.

Whisk a few seconds the tembleque mixture and pour over the pan. Drop the chocolate mixture on differents spots on the surface and with a chopstick or back of a spoon make big swirls.

Let the tembleque cool down for about and hour. Cover it with plastic paper, making sure the paper is touching the mixture. Chill for 4 to 6 hours, preferably overnight.

To serve, turn it over a serving plate. Sprinkle some cocoa powder or cinnmon (or both) on top.