- 6 tablespoons cornstarch
- 3 cups canned coconut milk
- 6 tablespoons granulated sugar
- Kosher salt
Put the cornstarch in a small bowl, add 1⁄4 cup water and mix to form a thick paste. Set aside.Pour the coconut milk into a medium saucepan and whisk until smooth; add the sugar and 2 or 3 pinches of salt and whisk again. Set over low heat and continue to whisk. When it barely begins to simmer, slowly whisk in the cornstarch and continue to stir until the mixture begins to simmer again. Simmer gently for 2 minutes and remove from the heat. Pour into an 8-inch square cake pan, cover tightly and chill for at least 3 hours.To serve, cut into 16 squares and serve alongside fresh fruit.