Checklist confirms there's no egg anywhere in this pudding — it's built on a cornstarch-thickened base, so there's nothing to swap out to begin with here. That's good news, because this dessert leans on brown sugar, milk, and butter whisked into a glossy, spoon-coating custard that sets up thick and creamy without any help from eggs. Toasting the shredded coconut in a dry skillet until golden adds a nutty, fragrant crunch that plays beautifully against the deep caramel notes of the pudding underneath. Each cup gets a quick chill to set completely, then a final flourish of toasted coconut and flaky sea salt right before serving for that perfect sweet-salty contrast. Portioned into small ramekins, these make an easy make-ahead treat for anyone avoiding eggs without sacrificing that rich, silky pudding texture. It's a genuinely satisfying option for an egg free dessert spread, no fuss required.
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Toast the coconut: spread the shredded coconut in a dry skillet over medium-low heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely — coconut can go from golden to burnt quickly. Transfer immediately to a plate and set aside.
In a medium saucepan, whisk together the brown sugar, cornstarch, and fine salt until no lumps remain. Gradually pour in the milk while whisking constantly, making sure the cornstarch is fully dissolved before placing the pan on the heat.
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