1In a medium bowl combine sugar and corn starch. Set aside.
2In small saucepan combine canned coconut milk and vanilla extract. Bring to a gentle simmer over medium heat. Continuously stirring for about 2 minutes.
3Reduce heat to low and cook while stirring for 4-5 minutes. Whisk sugar mix into milk and cook until 3-4 minutes, still stirring until thick like pudding. Remove from heat. Pour into 8 inch pan. Tightly cover and refridgerate 2-3 hours until firm.