1/3 cup corn starch
1/2 cup sugar
1/8 tsp. salt
2 (12 oz. ea.) cans frozen coconut milk, thawed

Combine corn starch, sugar and salt. Add 1/2 cup of coconut milk. Blend to make a smooth paste. Set aside.

Heat remaining coconut milk over medium heat and add corn starch mixture. Cook 20 minutes over low heat. Stir frequently until thickened.

Pour into an 8x8-inch pan. Cool and refrigerate. Cut into 1 1/2 inch pieces.

Submitted by: Donna Toler