Pour coconut milk into a large sauce pan, whisk in corn starch until it is smooth. Whisk in sugar NOW turn on a medium flame. Constantly stirring until the mixture thickens up.

Remove custard from heat, and spoon into serving bowl. I had cold water sitting in mine so the custard wouldn't stick to the sides. Allow to cool to room temperature then refrigerate for about 2 hours.

Run a knife around the edges of the serving bowl to loosen custard, turn it upside down and allow it to slide on to a plate. Add some cinnamon and that's it you are set!