2 cups milk (can use canna milk instead of canna butter)1 tbsp. canna butter3 tbsp. cornstarch1 tsp. vanilla extract1/4 tsp. salt
Get out a medium-size saucepan and place it over burner on no more than medium heat. Place the 2 cups milk (or canna milk) in the pan and heat until bubble begin to rise at edges of milk in the pan. In a separate mixing bowl, mix the sugar, salt and cornstarch, adding it to the heated milk a little bit at a time and stirring after each addition. Continue cooking/stirring over medium heat for an additional 5 to 10 minutes, ensuring it NEVER reaches a boil. Remove it from the heat at this time and add in the canna butter and vanilla extract. Chill in the refrigerator in separate container for 2 hours before serving. Serve and enjoy.