INGREDIENTS:
1 can of coconut milk (400 ml)
1 cup of whole milk or any type of milk you prefer.
1/3 cup of sugar
1/4 cup of cornstarch
1 teaspoon of vanilla flavoring
A little bit of salt
Coconut flakes that have been toasted.
DIRECTIONS:
Combine the following ingredients in a medium saucepan: coconut milk, whole milk, sugar, cornstarch, and a pinch of salt. Whisk until the cornstarch is fully dissolved.
Cook: Put the pot on medium heat and cook while stirring until the mixture thickens and starts boiling. This will require approximately 5 to 8 minutes. Once it begins to boil, keep stirring and cook for 1-2 more minutes.
Add vanilla: Take the saucepan off the heat and mix in the vanilla extract.
Great: Put the pudding into small bowls or a big bowl. Let it cool down, then cover with plastic wrap (make sure the wrap touches the pudding’s surface to avoid a skin from forming) and put it in the fridge for at least 2 hours, or until it’s completely cold.
Serve: Once the pudding is cold, you can serve it with toasted coconut flakes on top if you like.