In a heavy saucepan, combine the sugar, cornstarch, and salt.

Heat over low to medium heat.

Whisk in the coconut milk and simmer, stirring constantly, until mixture is thoroughly cooked and thickened, about 8 to 12 minutes.

Remove from the heat and divide into 8 individual dessert cups.

Chill in the refrigerator for at least 1 hour.

Garnish with a dusting of cinnamon, a cinnamon stick, and/or toasted coconut flakes.

*This recipe brought to you courtesy of Penzey's.*