Creamy coconut milk forms the base of this silky vanilla pudding, thickened with a simple cornstarch slurry until it turns glossy and rich enough to coat the back of a spoon. There's no baking involved, just steady whisking on the stovetop until everything sets up smooth and lump-free. A splash of vanilla extract rounds out the flavor with warm, fragrant depth, and pressing plastic wrap right onto the surface keeps it silky instead of skinning over in the fridge. Since it's built entirely from a stovetop custard technique with no eggs anywhere in the process, it's a naturally easy fit for an egg free kitchen. Once chilled and set, it spoons out into a dreamy, spoonable dessert that's just as good served plain or dressed up with fruit or toasted coconut on top.
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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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