- 5 tablespoons cornstarch
- 1/4 cup white sugar
- 1/8 teaspoon salt
- 2 cups coconut milk
- Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9×13 inch baking dish; refrigerate until cold.