INGREDIENTS:
1 can (400 ml) coconut milk
1 cup whole milk (or any milk of your choice)
1/3 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
A pinch of salt
Toasted coconut flakes (optional, for garnish)
INSTRUCTIONS:
Mix Ingredients: In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and a pinch of salt until the cornstarch is completely dissolved.
Cook: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. This will take about 5-7 minutes. Once it starts to boil, cook for an additional 1-2 minutes while continuing to stir.
Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
Cool: Pour the pudding into individual serving dishes or a large bowl. Allow it to cool to room temperature, then cover with plastic wrap (make sure the wrap touches the surface of the pudding to prevent a skin from forming) and refrigerate for at least 2 hours, or until completely chilled.
Serve: Once chilled, serve the pudding topped with toasted coconut flakes if desired.