Ingredients:

1 can of coconut milk.

1/2 cup lukewarm water.

1/2 teaspoon vanilla .

Salt to taste.

1/2 cup sugar or a little more if needed.

1 cup of (maizena) corn starch.

You will also need a rice pot.

Combine all ingredients in a rice pot. Dilute corn starch before cooking on fire on medium heat, always turning in the same direction. When it starts thickening lower the heat and turn a little faster, so that it dosen’t get lumpy.

After it thickens cook for 1 minute longer and turn off when it starts to bubble. Immediately pour into aluminum container and let it cool off completely before putting lid on and adding cinnamon or a sprinkle of coconut flakes.  Refrigerate for about 1 or 2 hours before serving.