Put the cornflour into a small bowl. Pour the coconut milk into a pan. Whisk over a medium heat until the milk and cream are completely amalgamated. Add the cashew cream, sugar, cinnamon, vanilla seeds and vanilla pod. Stir well to combine.
Pour into 4 ramekins, leave to cool for 15 minutes and then chill for at least 1 hour, or until set.
Sprinkle the top of each ramekin with