Instructions: In a medium-size saucepan, combine coconut cream, half-and-half, cornstarch, shredded coconut, and cinnamon; mix well. Heat over medium heat, stirring constantly, until mixture leaves sides of pan. Remove from heat and place in a lightly greased 8X8-inch pan. Refrigerate at least 2 hours.

Cut chilled mixture into 1-inch squares and roll in toasted coconut, coating well.

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