- 14 oz. of coconut milk
- 14 oz. of tamarind nectar
- ¾ cup granulated sugar
- 4 oz. cornstarch
- 1 pinch salt
- 1 tsp. canela
- In a small saucepan combine coconut milk, cornstarch, tamarind nectar, canela and salt.
- Heat until it boils and cornstarch is cooked out.
- Pour into the container you desire.
- Set the desert over night in the refrigerator.