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Ingredients
- Optional:
- 2 cans (13.5 oz. each) coconut milk
- 2/3 cup sugar
- 1/2 cup corn starch
- 1/4 teaspoon salt
- 1/2 teaspoon coconut extract
- Toasted coconut
- Ground cinnamon
Preparation
Step 1
1) Combine coconut milk, sugar, cornstarch and salt in a medium saucepan set over medium-high heat, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and thickens, about 5 minutes . Stir in coconut extract, if using.
2) Pour into six 6-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
3) To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired. Yield: 6 servings.