4 c. grated coconut (or two 12 oz. cans)
Coconut milk (NOT syrup)
2 c. milk
3 tbsp. sugar
2 tbsp. cornstarch
Dash of salt

Pour heated milk over grated coconut and let stand for 15 to 20 minutes. Strain and squeeze out all the coconut cream. Mix cornstarch, 1/2 cup coconut cream, sugar and salt. Add remaining cream slowly. Scald on low heat, stirring constantly. Cook to a smooth consistency. Pour into shallow pan and when firm, cut into squares.