Ingredients
500 ml coconut milk (freshly made or canned at 50% coconut works)
½ c caster sugar
¼ c cornstarch
½ tsp vanilla paste or extract
¼ tsp ground cinnamon
pinch of salt
(Optional lime zest)
Shredded toasted coconut
Directions
Step 1
In a medium pot combine the coconut milk, sugar, salt, vanilla and cinnamon
Step 2
Heat at medium heat until sugar dissolves and it starts to simmer
Step 3
Mix cornstarch with a few tablespoons of water.
Step 4
Add the cornstarch slushy to the coconut milk in a thin stream while mixing
Step 5
Continue cooking at medium heat until it thickens for 3-5 mins
Step 6
Transfer to ramekins and cover with cling film or baking paper to avoid forming a skin
Step 7
Refrigerate for at least 2 hours or overnight
Step 8
Serve topped with toasted shredded coconut and Enjoy
