Trembleque (Coconut Custard) - cooking recipe

Ingredients

3 c. fresh coconut milk (may substitute canned but fresh is better)
1/4 tsp. salt
1/2 c. sugar
1/2 c. cornstarch
cinnamon to taste

Preparation

Combine milk, salt, sugar and cinnamon in pan.
Dissolve cornstarch in part of the milk and add it to the rest of the mixture.
Cook on medium heat, stirring at all times, until the mixture thickens.
Reduce heat and cook 5 minutes more, stirring 2 or 3 times.
Take off stove and transfer to a shallow sheet.
Cool 1 1/2 hours before serving.