Creamy Coconut Milk Pudding

Instructions

1. Mix the cornstarch:
   • In a small bowl, mix the cornstarch with 1/4 cup of coconut milk until smooth. This prevents lumps.
2. Heat the milk:
   • In a saucepan, combine the remaining coconut milk, sweetened condensed milk, and sugar (if using). Heat over medium heat, stirring occasionally.
3. Add cornstarch mixture:
   • Once the milk is warm (not boiling), slowly pour in the cornstarch mixture while stirring continuously.
4. Cook until thick:
   • Keep stirring over medium heat for 5–7 minutes until the mixture thickens into a creamy pudding consistency.
5. Add flavor and coconut:
   • Remove from heat. Stir in vanilla extract and shredded coconut if desired.
6. Serve:
   • Pour into individual bowls or cups. You can serve warm or let it cool for 5–10 minutes for a firmer texture. Optional: refrigerate for 30 minutes for a chilled pudding.
7. Garnish (optional):
   • Sprinkle extra shredded coconut or drizzle of condensed milk on top before serving.

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If you want, I can also make a super easy no-cook version that sets like pudding in just 15 minutes using only 3 ingredients. It’s creamy and perfect for quick desserts.

Do you want me to share that version too?