Add coconut milk, sugar and salt to a saucepan
and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry
in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch
slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt
. Transfer to serving dishes and chill.