3/4 cup sugar
1/2 cup cornstarch
1/8 teaspoon salt
3 (13 1/2 ounce) cans light coconut milk
1/2 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/8 teaspoon ground cinnamon
Procedure: Combine first 4 ingredients in a heavy medium saucepan.
Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in extracts.
Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.
