Much to my surprise (NOT) I had all the necessary ingredients in my pantry to make it.
Once I made it, it reminded me of the Cuban/Spaniard "Natilla" dessert which is done in a very similar fashion and also has same texture except it's a vanilla egg custard with a hint of lime and cinnamon.
-2 Cans of Coconut Milk (Leche de Coco)
-½ a can or ½ a cup of Sweetened Condensed Milk (Lechera)
-1 tablet of "Mexican Chocolate" like "Chocolate Abuelita" types.
-½ Cup Cornstarch ("Maizena" or "Ficula de Maiz")
-2-4 tsp. Coconut liquor (optional I didn't use it and it turned out awesome)
-Toasted Shredded Dessicated Coconut (Coco rallado desecado)
-Mix in a medium pot coconut milk, sweetened condensed milk, cornstarch, and Mexican Chocolate.
-Put pot over medium high heat stirring in one direction constantly this takes like 10 minutes or more keep stirring until it gets really hot and starts to thicken
-Remove from heat mix in coconut liquor if you have it.
-Put in a/ spread in a pan or large serving dish LET COOL AT ROOM TEMPERATURE. Top with toasted shredded coconut (you don't have to toast I just choose to do so)
-Top it and when it cools CHILL IN THE REFRIDGERATOR ATLEAST 2 HOURS OVERNIGHT IS BEST IT TURNS REALLY NICE AND FIRM!