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Shake or whisk the canned coconut milk well to combine the cream and liquid. Pour into a medium saucepan and whisk in the tapioca starch until fully dissolved with no lumps.
Heat the coconut milk mixture over medium heat, whisking frequently, until it reaches 180°F (82°C) on an instant-read thermometer and has thickened slightly, about 5–7 minutes. Remove from heat.
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