Ingredients:

  • 2 cups full-fat canned coconut milk
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp fine sea salt
  • 1 tsp coconut extract
  • 2 tbsp unsalted butter, room temperature
  • 1/4 cup unsweetened shredded coconut, toasted
  • Fresh mango cubes or pineapple chunks
  • Fresh mint leaves

Instructions:

  1. In a medium heavy-bottomed saucepan, combine the coconut milk, sugar, cornstarch, and salt. Whisk vigorously while the mixture is cold until the cornstarch is completely dissolved and no clumps remain.
  2. Place the pan over medium heat. Whisk continuously for 4 to 7 minutes until the mixture reaches the bubble point, simmers, and thickens into a glossy, heavy cream consistency.
  3. Remove from heat immediately. Stir in the coconut extract and room-temperature butter, folding with a spatula until the pudding has a polished, shimmering sheen.
  4. Pour the mixture evenly into 4 individual ramekins or dessert glasses.
  5. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate for at least 3 hours until set.
  6. Garnish with toasted shredded coconut, fresh mango or pineapple chunks, and mint leaves before serving.