Puerto Rican Tembleque (Coconut Pudding)

4 cups canned full fat coconut milk
1/2 teaspoon kosher salt
2/3 cup granulated sugar
1/2 cup cornstarch
Ground cinnamon, for garnish

Grease 8 4-ounce molds or 1 large 4-cup mold (ramekins, baking pans, custard cups, etc.) with a small spritz of baking spray or coconut oil. In a medium saucepan over medium-high heat, combine the coconut milk, salt, and sugar, stirring until sugar is dissolved.
Remove 1 cup of the warm coconut milk to a separate bowl, and whisk together with the cornstarch to create a smooth slurry. Slowly whisk it back into the pot. Let cook, whisking constantly, for about 5 minutes or until thickened and pudding-like.
Remove from heat, divide into prepared molds, and let cool on the counter for 20 minutes before loosely covering with plastic wrap and transferring to the refrigerator.
Chill at least 4 hours until set. To serve, run a thin wet knife along the edges and carefully invert onto a plate.
Garnish with ground cinnamon, if desired.