1In medium saucepan over medium-high heat, combine coconut milk,sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly until mixture comes to a boil and is smooth & thick, about 5 minutes.
2Pour into 6 (4 oz. molds) cover with plastic wrap and refrigerate for 3 hours.
3To unmold, run thin knife around edge, invert to serving plate ( or serve in molds if you like). Sprinkle with cinnamon and enjoy!