Creamy Coconut Milk Pudding

1In a medium saucepan, combine the coconut milk (2 cups), sugar (½ cup), cornstarch (¼ cup), and salt (¼ teaspoon). Whisk together until the cornstarch (¼ cup) is fully dissolved.

2Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.

3Once thickened, remove the saucepan from heat and stir in the vanilla extract (1 teaspoon) and shredded coconut if using.

4Pour the pudding into individual serving dishes or a large bowl. Let it cool to room temperature, then refrigerate for at least 2 hours until set.

5Serve chilled, garnished with additional shredded coconut or fresh fruit if desired.