Pour the coconut milk into a medium-sized bowl. Sift the gelatin over the milk and let it soften while you prepare the rest of the ingredients.

Heat 1 cup of strong brewed chai tea in a saucepan over medium heat for a few minutes or until hot. Alternatively, heat the milk in a microwave-safe container in the microwave for a minute.

Whisk the sweetener and cinnamon into the cool coconut milk gelatin mixture. Stir until well combined.

Pour the hot coconut milk into the gelatin mixture while stirring constantly. Add the extract and salt. Pour the custard into four 4-ounce serving cups. Place in the refrigerator for 1 hour or until the custard is set. Best served at room temperature but can be served cold.