← Nouns Cooking · Caribbean

Ingredients

• 800 ml full-fat coconut milk (2 cans)
• 60 g Cornflour (cornstarch)
• 120 g Sugar
• ¼ tsp Salt
• 1 Cinnamon stick
• 1 tsp Vanilla extract (optional)
• ground cinnamon, to dust
• a little neutral oil for the moulds

Method

1. Lightly oil a 1-litre mould or 6 small ramekins.
2. Whisk the cold coconut milk, cornflour, sugar and salt in a saucepan until there are no lumps, then drop in the cinnamon stick.
3. Set over medium heat and stir constantly, scraping the bottom and corners, for 8–10 min. It will suddenly thicken and start to bubble; keep stirring for 1 minute more, until it is thick and glossy like custard.
4. Take off the heat, remove the cinnamon stick and stir in the vanilla, if using. Pour into the mould and tap it on the counter to settle.
5. Let it cool for 20 min, then cover and chill for at least 4 hours, until set and wobbly.
6. Run a thin knife round the edge, turn out onto a plate and dust with ground cinnamon.

Tips

• Do not stop stirring once it heats up, or lumps form on the bottom; a silicone spatula helps.
• Light coconut milk will not set firmly, so use full-fat.

Sources

Written in our own words after cross-checking these recipes:

Kitchen Gidget Curious Cuisiniere Delish D'Lites