This creamy pudding gets its silky texture from full-fat coconut milk and a cornstarch base, whisked constantly until it thickens into something rich and glossy. A touch of vanilla extract rounds out the flavor with warm, aromatic depth, while a fine-mesh strain guarantees a perfectly smooth finish with zero lumps. Chilling it in individual ramekins with plastic wrap pressed right to the surface keeps it satiny and skin-free, ready to spoon into the moment it sets. It's an easy make-ahead dessert that comes together in one saucepan, and it's a solid pick for anyone watching their added sugar intake. Serve it chilled with a little fresh fruit on top for a simple, elegant finish.
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Whisk together the coconut milk, plant-based milk, sugar, cornstarch, and salt in a medium saucepan 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 begins to bubble at the edges, about 8–10 minutes. Once the first large bubbles break the surface, continue whisking and cook for 1 minute more.
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