In a medium saucepan, combine the coconut milk powder and water and whisk until smooth. Add the maple syrup, vanilla, and salt, and whisk. Whisk in the corn starch or arrowroot powder.

Cook over medium heat, stirring constantly, until thickened, 5-7 minutes. Remove from heat, divide among four bowls, cover with plastic wrap, and let cool to room temperature. Refrigerate for about an hour or overnight.

Before serving, top with blueberries, goji berries, and coconut flakes.