Steps
- Whisk 800ml of coconut milk, ¾ cup of sugar, ½ cup of cornstarch, and ¼ teaspoon of salt in a saucepan until smooth.
- Cook over medium-high heat, stirring constantly, until boiling, smooth, and thick, about 5 minutes. Divide among 6 small molds and cover with plastic wrap.
- Refrigerate for at least 3 hours, until cold and firm. Run a thin knife around the edges and invert onto plates.