2 cans coconut milk
3/4 cup sugar
1/2 cup corn starch
1/4 teaspoon salt
garnish: toasted coconut, ground cinnamon, ground clove
in a sauce pan over medium-high heat combine all ingredients and stir constantly until it comes to a boil. about 5 minutes. corn starch will dissolve and the mixture will become very thick.
remove from heat and pour into one 3 cup silicone mold or several smaller ones.
cover with saran wrap and chill in fridge for 3-48 hours.
to toast coconut:spread coconut flakes out on a plate and microwave in 30 second intervals until browned.
sprinkle pudding with toasted coconut, ground cinnamon and/or ground clove.
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