List of Ingredients:

• 1 can coconut milk (400 ml)
• 1 cup whole milk or any type of milk you prefer
• 1/3 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla flavoring
• A pinch of salt
• Preparation of the compound:
  • In a medium saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and a pinch of salt.
  • Whisk until the cornstarch has completely dissolved.
• Cooking:
  • Place the pot over medium heat and cook, stirring, until the mixture thickens and begins to boil, about 5-8 minutes.
  • Once it starts to boil, continue stirring and cook for another 1-2 minutes.
• Add the vanilla:
  • Remove the pan from the heat and add the vanilla extract.
• Cooling down:
  • Place the pudding in small bowls or in a large bowl.
  • Let it cool, then cover it with cling film (make sure the film touches the surface of the pudding to avoid a skin forming).
  • Place it in the fridge for at least 2 hours, or until completely cold.
• Serve:
  • Once the pudding is cool, serve with toasted coconut flakes on top, if desired.
• Toasted coconut flakes (for garnish)