Rich, full-fat coconut milk forms the silky base of this pudding, thickened to spoon-coating perfection with a simple whisk of sugar, cornstarch, and a pinch of salt. A generous splash of vanilla extract rounds out the flavor with warm, aromatic depth, while a quick trip through a fine-mesh strainer guarantees a lump-free, glossy finish every time. Pressing plastic wrap right onto the surface before chilling keeps that classic pudding-skin from forming, so you get clean, creamy spoonfuls straight from the fridge. It sets up thick and luscious in individual cups, ready in a couple of hours with almost no hands-on effort. This one's a genuinely solid pick for a vegan dessert table — comforting, nostalgic, and easy enough to make on a weeknight.
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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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