This silky pudding gets its body from full-fat coconut milk and a plant-based milk blend, whisked with cornstarch until thick, glossy, and lump-free. A generous splash of vanilla extract rounds out the flavor with warm, aromatic sweetness, while a fine-mesh strain guarantees an ultra-smooth, spoon-coating texture every time. Chilled in individual ramekins under a layer of plastic wrap, it sets into that classic wobbly, custard-like consistency without any eggs or gelatin involved. It's an easy make-ahead treat that spoons up creamy and rich, and it's a solid pick for a dairy free dessert rotation. Serve it chilled with a dusting of cinnamon or fresh berries for a little extra flair.
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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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