In a medium saucepan, whisk together the coconut milk, water, sugar, and salt.

In a separate bowl, dissolve the cornstarch in a little bit of water to make a slurry.

Place the saucepan over medium heat and continually stir the mixture to prevent burning.

Once it bubbles, slowly add the cornstarch slurry while whisking until it thickens, about 5-10 minutes.

Remove from heat and pour the mixture into serving dish or molds.

Let it cool at room temperature for 10-15 minutes before refrigerating.

Cover and refrigerate for at least 2 hours.

Once chilled, cut into squares or unmold if using molds and top with grated coconut.