Coconut manjar blanco (cinnamon milk pudding)

Blend a can of evaporated milk, a can of coconut milk with its solids, 2 3/4 cups whole milk, 1 1/4 cups sugar and 1/2 cup cornstarch.

Pour into a deep, heavy pan, add the Mexican cinnamon and set over medium-high heat.

Whisk continuously while it comes to a boil and thickens; the heavy pot keeps it from burning in spots.

Strain out the cinnamon and ladle into small cups.

Refrigerate about two hours to cool and set; top with sliced strawberries and mint.