Ingredients
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2 (14 ounce) cans coconut milk
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¾ cup sugar
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¼ teaspoon kosher salt
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½ cup cornstarch
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1 pinch ground cinnamon
Directions
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Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
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Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
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Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.
Nutrition Facts (per serving)
| 395 | Calories |
| 28g | Fat |
| 39g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 25g | 124% |
| Sodium 98mg | 4% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 2g | 6% |
| Total Sugars 25g | |
| Protein 3g | 5% |
| Vitamin C 1mg | 1% |
| Calcium 26mg | 2% |
| Iron 4mg | 24% |
| Potassium 289mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
