Coconut Cream Dessert

Instructions

1. Whisk the Base: In a medium saucepan, whisk together the cold coconut milk and cornstarch until the starch is completely dissolved and no lumps remain.

2. Thicken: Turn the heat to medium. Add the sugar and salt. Stir constantly with a silicone spatula or whisk. As the mixture heats up, it will suddenly begin to thicken into a glossy, thick custard.

3. Flavor: Once the mixture is thick enough to coat the back of a spoon heavily (usually right as it begins to bubble), remove it from the heat. Stir in the vanilla extract.

4. Optional Fluffing: If you want a lighter, “mousse-like” texture rather than a firm pudding, let the mixture cool completely to room temperature, then fold in 1/2 cup of whipped vegan cream.

5. Set: Pour the mixture into a glass rectangular dish, smoothing the top with your spatula.

6. Top: Generously cover the entire surface with the shredded coconut. The coconut helps prevent a “skin” from forming on the pudding as it cools.

7. Chill: Refrigerate for at least 4 hours. This dessert is best served cold, straight from the fridge.