Creamy Coconut Milk Pudding

1.In a medium saucepan, combine the coconut milk, sugar, cornstarch, and salt. Whisk together until the cornstarch is fully dissolved.

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

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

4.Pour 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.

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