This silky vanilla pudding gets its lush texture from full-fat coconut milk and cornstarch, whisked constantly until it thickens into something glossy and spoonable. A splash of vanilla extract rounds out the flavor with warm, sweet depth, while a quick strain ensures every ramekin comes out perfectly smooth with no lumps in sight. It's an easy stovetop dessert that sets up beautifully in the fridge, ready to be topped with fresh fruit or a dusting of cocoa. Simple pantry staples and a few minutes of whisking are all it takes to pull this one together, making it a reliable pick for a gluten free dessert rotation.
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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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