Silky homemade pudding gets its deep caramel flavor from brown sugar cooked low and slow with cornstarch and milk until it turns glossy and thick enough to hold a spoon's trail. A swirl of butter and real vanilla rounds out the base, then each cup chills until perfectly set and cool. Toasted shredded coconut adds a nutty crunch on top, and a final pinch of flaky sea salt brings out that irresistible sweet-salty contrast in every bite. Portioned into individual cups, these are as easy to make ahead as they are to serve at a dinner party or weeknight treat. It's a dessert that fits neatly into a gluten free spread without sacrificing any of that classic caramel-pudding comfort.
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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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