**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)

Cinnamon (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.

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