Coconut Milk Pudding

This simple pudding is made with coconut milk, sweetener, and a touch of vanilla, thickened with cornstarch. It’s smooth, subtly sweet, and can be served chilled with fruit or toasted coconut on top.

Ingredients (Serves 3–4):

• 1 can (400 ml) full-fat coconut milk

• 2 tablespoons cornstarch

• 3 tablespoons sugar (or to taste)

• 1 teaspoon vanilla extract

• Pinch of salt

• Toppings: sliced mango, toasted coconut flakes, or chopped pistachios

Instructions:

1. Mix Ingredients:
   In a saucepan (off heat), whisk together coconut milk, cornstarch, sugar, vanilla, and salt until smooth and no lumps remain.

2. Cook the Pudding:
   Place the saucepan over medium heat and stir constantly. Cook for 5–7 minutes until the mixture thickens and coats the back of a spoon.

3. Cool and Chill:
   Pour into small serving bowls or ramekins. Let cool to room temperature, then refrigerate for at least 2 hours until fully set.

4. Serve:
   Top with fresh fruit, toasted coconut, or a sprinkle of nuts. Serve cold.

Tips:

• Use full-fat coconut milk for the best creamy texture.

• Adjust sweetness depending on your preference or toppings.

• For a vegan tropical twist, top with diced pineapple or passion fruit.