- one can coconut milk, 13.5 ounces
- 1/2 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Pour into individual dessert cups or a shallow dish. Cover and refrigerate for several hours or overnight. If desired, sprinkle with ground cinnamon or ground nutmeg when serving. Serves four.