The 4-Ingredient Dessert My Son Loves to Make (and Eat)

Instructions

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1. 1 Line an approximately 8x5-inch rectangular container with parchment paper (a small baking dish or loaf pan works well).
2. 2 In a saucepan, combine half of the coconut milk and the sugar. Add the cornstarch to the remaining coconut milk in the can and whisk it together until smooth. Warm the coconut milk and sugar mixture in the saucepan over low heat, stirring to dissolve the sugar. It should be hot, but not bubbling.
3. 3 Slowly pour in the cornstarch-coconut milk mixture while whisking constantly (this is important to prevent lumps). Continue to whisk over low heat until the mixture is thick and pasty, 3 to 4 minutes. It should hold its shape when you drag a spatula through it.
4. 4 Pour the mixture into the parchment-lined container and let it cool to room temperature. Transfer to the fridge and chill until fully set, at least 2 hours. Use the parchment sling to transfer the pudding to a cutting board and cut into bite-sized cubes. You can store the plain pudding cubes in an airtight container in the refrigerator for up to 3 days.
5. 5 Roll in the shredded coconut just before serving (otherwise the coated cubes will get soggy in the fridge) and enjoy cold. Love the recipe? Leave us stars and a comment below!