This creamy pudding gets its silky body from full-fat coconut milk and a plant-based milk of your choice, whisked with cornstarch until perfectly thick and glossy. A touch of cane sugar and a generous splash of vanilla extract give it that classic, comforting flavor without any heavy dairy base weighing it down. Cooked low and slow on the stovetop, then strained for an ultra-smooth texture, it chills into a spoonable, custardy treat that sets beautifully in individual ramekins. It's an easy make-ahead dessert, ready whenever a craving for something sweet and creamy hits. This one is a genuinely solid pick for a lactose free dessert rotation, delivering all the nostalgic vanilla-pudding comfort without any of the usual worry.
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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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