Grind corn kernels along with coconut milk and sugar until smooth; it's OK if some corn texture remains.

Pour into a saucepan, add the cinnamon sticks and salt and bring to a boil over medium heat. Lower the heat to low and simmer the mixture for 20 minutes.

In a measuring cup, whisk almond milk with corn starch and then stir in the cornmeal.

Pour into the simmering corn mixture and whisk rapidly until smooth. Add the grated lemon zest and cook for 10-12 minutes, stirring constantly, until the pudding resembles polenta like consistency (thin upma like). Remove from heat and stir in vanilla extract and remove the cinnamon sticks.

Pour into individual ramekins or a large single serving glass bowl, sprinkle with ground cinnamon and let cool for 15 minutes. Serve slightly warm or let cool completely for a thicker pudding.