Ingredients

2 cups coconut milk (full fat, unsweetened)

½ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

1 teaspoon vanilla extract (optional)

Ground cinnamon (for dusting on top)

Instructions

Mix the cornstarch and some coconut milk:

Pour about half a cup of the coconut milk into a small bowl. Add the cornstarch and stir until it dissolves completely. It should look smooth, with no lumps. Set it aside.

Heat the rest of the coconut milk:

Pour the remaining coconut milk into a medium-sized saucepan. Add the sugar and salt. Place it over medium heat and stir until the sugar has completely dissolved. Don’t let it boil just yet.

Combine and thicken:

Once the coconut milk mixture is hot, slowly pour in the cornstarch mixture while stirring constantly. Keep stirring until the pudding thickens. This usually takes about 5–8 minutes. You’ll know it’s ready when it’s thick enough to coat the back of a spoon.

Add the vanilla (optional):

Once it’s thick, remove the pan from the heat and stir in the vanilla extract if you’re using it.

Pour into moulds:

Spoon or pour the mixture into small cups, ramekins, or a large serving dish. Smooth the tops out with a spoon.

Chill:

Let them cool to room temperature first, then cover and refrigerate for at least 3–4 hours, or until they’re firm and jiggly like jelly.

Serve:

To serve, run a thin knife around the edge and gently turn each pudding out onto a plate. Sprinkle the top with ground cinnamon before serving.