Mix the cornstarch with 1/2 cup coconut milk until smooth and lump free.

In a thick bottom sauce pan, heat the remaining 4+1/2 cups of coconut milk, sugar and salt.

Keep stirring and once the sugar has dissolved add the flavor of your choice.

Keep the flame to low or medium low during the entire cook.

Now add the coconut-cornflour mix to the hot coconut-sugar mix and cook for a minute, stirring constantly.

Pour the thickened mixture in prepared serving bowls and press plastic wrap directly on to the surface.

Refrigerate overnight.

If you want un-mold onto a plate and garnish with seasonal fruits.