Steps
- Measure 3 cups of whole milk. Whisk one-third of it with 1 cup plus 2 tablespoons of cornstarch until smooth.
- Blend 1 cup of coconut milk and ½ cup of unsweetened grated coconut until smooth.
- Warm the remaining milk and 2 cinnamon sticks in a saucepan over medium-low heat. Add the coconut mixture before the milk boils.
- At a boil, stir in 397g of sweetened condensed milk, ⅓ cup of sugar, and 1 pinch of salt. Add the cornstarch mixture, stirring constantly.
- Add ½ teaspoon of vanilla extract. Reduce to low and stir for 10-20 minutes, until thick. Stir in 1 tablespoon of unsalted butter and remove from the heat.
- Discard the cinnamon sticks. Spoon into custard cups and dust with ground cinnamon. Cool for 2 hours, then refrigerate until ready.