Creamy, butterscotch-rich pudding cups topped with golden toasted coconut and a whisper of flaky sea salt — this is the kind of dessert that feels far more indulgent than the ingredient list suggests. The caramel depth comes entirely from brown sugar cooked low and slow with cornstarch-thickened milk, so there's no caramelizing hot sugar or candy thermometers to stress over. Using lactose-free milk keeps each portion comfortably within a gut-friendly range, making this a genuinely satisfying option when most creamy desserts are off the table. The coconut is toasted in a dry skillet until fragrant and nutty, adding a satisfying crunch that plays beautifully against the silky pudding underneath. Straining the finished pudding before it sets guarantees an impossibly smooth texture in every spoonful. Each cup chills quietly in the fridge for at least two hours, so this is a brilliant make-ahead dessert when you're entertaining — just add the toppings right before serving. Six individual cups means everyone gets their own perfectly portioned, beautifully finished little treat.
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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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