- In a medium-sized heavy iron skillet, melt the sugar, stirring constantly.
- Before the sugar starts to caramelize, add the coconut cream, cinnamon and salt.
- Beat for about 30 seconds.
- Pour into a 12 x 9-inch pan, which has been lined with waxed paper.
- Cut into 1½-inch squares or diamonds while still hot.
- Cool until the kashatas are set.