Preparation

• Shake the cans of coconut milk thoroughly before opening. Pour ½ cup coconut milk into a small bowl and whisk in the cornstarch until there are no lumps. Set aside.

• Combine the remaining coconut milk, ¾ cup sugar and the salt in a large, heavy-bottomed saucepan. Cook over medium-low heat until the milk begins to steam. Add the cornstarch mixture and cook 6 to 8 minutes, stirring constantly, until the milk thickens and coats the back of a wooden spoon. Do not allow it to boil.