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In a saucepan, combine coconut milk with sugar and salt.
Bring to a full boil, and cook for about 6 minutes, stirring
occasionally.
In a bowl, combine cornstarch with 3/4 cup of water, and
with a whisk, mix well into a slurry.
Immediately pour slurry into saucepan and cook for 2
minutes, continuously whisking until mixture thickens into a
pudding.
Remove from heat. Pour mixture through a colander, and
transfer the strained pudding into a nonstick 12-inch by 6-
inch deep dish or into individual martini glasses.
Smooth out the surface, and set aside to cool. Refrigerate
for 2 hours to completely set.
Dust surface with ground cinnamon, slice, and serve.
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