This creamy vanilla pudding comes together on the stovetop with rich coconut milk as its base, whisked with sugar and cornstarch until it thickens into a silky, spoon-coating custard. A splash of vanilla extract rounds out the flavor with warm, fragrant sweetness, while a quick trip through a fine-mesh strainer guarantees that glassy, lump-free texture every time. Once it's chilled and set, you get four perfectly portioned cups of old-fashioned pudding with a smooth, glossy top and a soft, spoonable set. It's an easy make-ahead dessert that holds up beautifully in the fridge, ready whenever a craving for something sweet and creamy hits. This one is a solid pick for a lactose free dessert rotation, no special equipment or advanced technique required — just a saucepan, a whisk, and a little patience while it chills.
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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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