**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
2 (14 Ounce) Cans Coconut Milk
1/2 Teaspoon Salt
2 Tablespoons Honey
1/4 Cup Cornstarch
1/3 Cup Water
1 Tablespoon Cocoa (optional)
In a saucepan, combine coconut milk with honey and salt. Bring to a boil and cook for about 4 minutes. In a bowl, combine cornstarch and and water with a whisk and mix into a slurry. Immediately pour slurry into milk mixture, stirring continuously for approximately 2 minutes. Remove from heat. Pour mixture through a fine colander to remove lumps. Refrigerate for about 2 hours to completely set.
Sprinkle cinnamon over pudding, and serve chilled.
Alternate: Add Cocoa for Chocolate Pudding.