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In a medium nonstick saucepan, combine 1 1/2 c coconut milk
and sugar. Stir over medium heat until sugar has dissolved.
Drizzle cornstarch mixture slowly into saucepan, whisking, and
whisk in vanilla and salt. Cook, whisking vigorously [do not
allow to boil], until mixture is very thick, pulling away from pan
and no longer tastes floury (4-6 minutes). Pour into prepared
dish and spread evenly. Let cool briefly, then cover with plastic
wrap and chill until set, at least 1 hour.
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