1. Bring 6 fl oz of the coconut milk to a boil.
2. Add the cinnamon, sugar and lemon peel.
3. When it comes to a boil, turn off the heat, cover and let stand for 30 minutes.
4. Dissolve the 60 g of cornstarch in 4 fl oz of coconut milk. Set aside.
5. After 30 minutes of resting, remove the lemon peel.
6. Gradually pour in the coconut milk with the cornstarch.
7. Add the agar agar and stir constantly.
8. When the preparation thickens, pour it into a glass mold.
9. Let cool for a couple of hours at room temperature.
10. Cut the curdled milk into cubes and coat them in cornstarch and then in a mixture of chickpea flour, cinnamon and water.
11. Fry each square in oil until golden brown.
12. Finally, coat in a mixture of brown sugar and cinnamon.