Silky and rich, this pudding gets its luxurious texture from full-fat coconut milk simmered with cornstarch until it thickens into a glossy, spoon-coating custard. A good splash of vanilla extract rounds out the flavor with warm, fragrant depth, while a fine-mesh strain guarantees a completely smooth, lump-free finish every time. There's no flour or grain-based thickener anywhere in this recipe — cornstarch does all the work, making this an easy one to trust on a gluten free dessert table. Chilled until fully set and topped with that classic pressed-plastic-wrap trick to keep the surface silky, it spoons out into perfect little cups of old-fashioned comfort. Simple pantry staples and one saucepan are all it takes to pull this off.
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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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