Instructions

1. 1
   Put sugar, coconut milk, coconut cream, and. salt, into a saucepan. Cook until sugar devolves and the milk starts to simmer.
2. 2
   Mix 3 tablespoons or more of cold heavy whipping cream into the corn starch. Whip until all the cornstarch is diluted but still thick. You want a smooth thick paste with no lumps.
3. 3
   When milk starts to simmer, add the remaining heavy whipping cream and cornstarch mixture into the saucepan.
4. 4
   Keep the heat on low and stir constantly until the pudding thickens.
5. 5
   Pour into pudding cups or small bowls.
6. 6
   Cool in the fridge for 2 hours.
7. 7
   To serve, flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top.