Creamy coconut milk and plant-based milk simmer together with cane sugar until they turn into a silky, spoonable base, thickened the classic stovetop way with a simple cornstarch slurry. A generous hit of vanilla extract gives it that warm, fragrant flavor you want in a good pudding, while a touch of vegan butter adds a final glossy richness once it's off the heat. Straining it through a fine-mesh sieve before it sets guarantees a smooth, lump-free texture every time. Portioned into ramekins and chilled until firm, this is an easy make-ahead dessert that comes together with just one saucepan and a whisk. It's a naturally solid choice for an egg free kitchen, no fussy techniques required.
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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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