In a pan add the
Full-Fat Coconut Milk (3 1/3 cups)
Sweetened Condensed Milk (1 1/3 cups)
Ground Cinnamon (2 Tbsp)
Corn Starch (3/4 cup)
previously dissolved in a little bit of coconut milk.
Leave to cook in low temperature stirring all the time until it starts to thicken.
Once the cream is producing big "bubble" remove from the heat and pour the mix into a serving bowl.
Leave to cool out of the fridge placing plastic wrap on top touching the dessert to avoid a hard skin forming. Once cooled put in the fridge for at least 1 hour before enjoying.