2 1/2 tbsp. cornstarch
3 tbsp. sugar
1/8 tsp. salt
2 c. prepared coconut milk* (see method)

*For prepared coconut milk, pour 2 cups boiling water over 4 cups grated coconut and let stand 20 minutes. Strain mixture through double thickness of cheese cloth, pressing to remove all liquid. Capture the liquid.

Yields about 2 cups prepared coconut milk.

Make a smooth paste of dry ingredients and 1/2 cup prepared coconut milk. Add to remaining prepared coconut milk, already scalded on low heat and stir rapidly. Cook over low heat, to avoid curdling, until mixture is clear and thick enough to coat spoon. Pour mixture into shallow pan to 3/4-inch depth and cover with cloth. Set in a cool place to cool and become firm. Chill in refrigerator until ready to serve.

Cut into 1-inch squares and serve chilled or at room temperature as one of several dessert choices to end a meal.