egg free, dairy free, gluten free, soy free, (corn free)
Stir together in a small pot without heat:
1/3 cup tapioca starch (or corn starch works better)
1/4 cup sugar
1/4 tsp salt
1 tsp cinnamon (optional)
Slowly stir in:
1 can (~14oz) or 2 cups pure coconut milk (Thai Kitchen brand is good)
Turn the heat to low-medium or medium and cook, stirring or whisking constantly, until thickened. It may or may not bubble, but watch closely that it doesn't burn on the bottom. Less than medium heat should be sufficient even if it doesn't actually boil. The color will change from pasty white to a slightly grayish shiny look when the starch is cooked. After that, cook to your desired consistency, keeping in mind that it will thicken somewhat as it cools. Plan for 20-30 minutes cooking time. Pour into serving cups and chill at least two hours. This is nice served with fruit or cinnamon.
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