👨‍🍳 조리법

1. 1

   In a small bowl, whisk together the cornstarch and water until completely dissolved, creating a smooth slurry.

2. 2

   In a saucepan, combine the coconut milk, granulated sugar, and a pinch of salt (if desired). Heat over medium heat, stirring until the sugar dissolves and the mixture just begins to simmer.

3. 3

   Slowly stream the cornstarch slurry into the simmering coconut milk mixture while whisking constantly. Continue to cook and whisk until the mixture thickens and becomes slightly translucent, about 5-10 minutes.

4. 4

   Pour the thickened mixture into a lightly greased 8x8 inch pan or individual serving dishes. If using a pan, press plastic wrap directly onto the surface to prevent a skin from forming.

5. 5

   Allow to cool to room temperature, then refrigerate for at least 2-4 hours, or until firm. If using a pan, cut into squares before serving.

6. 6

   Garnish with toasted shredded coconut, if desired, before serving.