Directions:
1. Mix the cold coconut milk with the cornstarch in a saucepan. Season with sugar and salt. 2. Mix remaining ingredients in and cook over low heat stirring constantly until it boils and thickens. 3. Pour mixture into a mold or single serving cups. Let it cool to room temperature before refrigerating for at least 2 hours. 4. Cover each serving with plastic wrap to keep a skin from forming. 5. Serve in small dishes, sprinkled with cinnamon
|