In a medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch, and salt. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
½ cup cornstarch, ⅔ cup sugar, ½ tsp salt, 1 tbsp grand marnier
Pour into six 4-oz. molds or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
Unmold and Garnish:
To unmold, run a thin knife around the edge. Invert mold (or molds) onto the serving plate. Sprinkle with cinnamon and top with toasted coconut.
ground cinnamon, toasted coconut
Nutrition
Calories: 286kcal
Keyword Coconut
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