This creamy, spoon-coating pudding gets its silky texture from a slow simmer of coconut milk, whisked constantly until it thickens into that classic custard consistency. A generous splash of vanilla extract rounds out the flavor with warm, fragrant depth, while a quick strain ensures every cup is perfectly smooth with zero lumps. It sets up beautifully in the fridge, forming a rich, glossy pudding you can portion into individual cups or ramekins for an easy make-ahead dessert. The texture is thick enough to hold a clean line when you run a spoon through it, yet it still eats light and cool straight from the fridge. This one is a solid pick for an added sugar free dessert spread, no fuss required.
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Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined. Pour in the coconut milk and dairy free milk, whisking until the cornstarch is fully dissolved with no lumps visible.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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