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1. Mix the Ingredients:
- In a medium saucepan, whisk together the coconut milk, whole milk (or almond milk), sugar, cornstarch, and a pinch of salt until the cornstarch is completely dissolved and the mixture is smooth.
2. Cook the Mixture:
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to thicken. This should take about 5-7 minutes. Be sure to stir continuously to prevent lumps from forming.
3. Thicken the Pudding:
- Once the mixture has thickened and is starting to bubble, reduce the heat to low and continue to cook for another 2-3 minutes, stirring constantly. The pudding should be thick and smooth.
4. Add Vanilla:
- Remove the saucepan from the heat and stir in the vanilla extract.
5. Chill the Pudding:
- Pour the pudding into individual serving dishes or a large bowl. Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
- Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled and set.
6. Serve:
- Before serving, garnish with toasted coconut flakes and fresh fruit or berries if desired.
Tips and Variations
- Vegan Option: Use almond milk or any plant-based milk instead of whole milk to make the pudding vegan.
- Flavor Variations: Add a teaspoon of coconut extract for an even stronger coconut flavor or a tablespoon of cocoa powder for a chocolate coconut pudding.
- Sweetener Alternatives: Substitute the granulated sugar with honey, maple syrup, or agave nectar to taste.
- Texture: For a smoother texture, strain the pudding through a fine-mesh sieve before chilling.
- Toppings: Top with whipped cream, chocolate shavings, or a drizzle of caramel for extra indulgence.
Enjoy your Coconut Milk Pudding as a delightful and creamy dessert that’s perfect for any occasion!
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