Making this 4-ingredient coconut milk pudding is incredibly straightforward. Follow these simple steps to create a delicious and satisfying dessert in no time.

1. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ¼ cup of cold milk from the total amount. Ensure there are no lumps and the mixture is smooth. This step is crucial to prevent clumps in your pudding. Set aside for later use. Using cold milk is essential as it allows the cornstarch to disperse evenly before being introduced to heat.
2. Combine Milk, Coconut Milk, and Sugar: In a medium saucepan, pour in the remaining milk (3 ¾ cups), the entire can of full-fat coconut milk, and the granulated sugar. Place the saucepan over medium heat and stir continuously to dissolve the sugar. Heating the mixture gently at this stage helps the sugar dissolve properly and allows the flavors to meld together.
3. Bring to a Gentle Simmer: Continue stirring the milk mixture and bring it to a gentle simmer. You’ll notice small bubbles forming around the edges of the pan. Be careful not to let it boil vigorously at this point, as it can scorch the milk and affect the final texture and flavor. Simmering is important for heating the milk and coconut milk evenly before thickening.
4. Introduce the Cornstarch Slurry: Once the milk mixture is simmering, reduce the heat to low. Slowly pour in the cornstarch slurry while continuously whisking. Whisk vigorously and constantly to ensure the cornstarch is incorporated smoothly and evenly. This continuous whisking is vital to prevent lumps from forming and ensure a silky smooth pudding.
5. Cook and Thicken: Continue to cook the mixture over low heat, whisking constantly, for about 5-7 minutes, or until the pudding has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. As the mixture heats, the cornstarch will activate and thicken the pudding. You’ll notice the pudding becoming noticeably thicker and more viscous. Avoid overheating or boiling rapidly at this stage, as it can lead to a grainy texture.
6. Remove from Heat and Cool: Once the pudding has reached the desired thickness, remove the saucepan from the heat. Pour the hot pudding into individual serving bowls or a larger serving dish. Allow the pudding to cool slightly at room temperature for about 15-20 minutes before transferring it to the refrigerator to chill completely. Cooling at room temperature first helps prevent condensation from forming on the surface of the pudding when it goes into the fridge.
7. Chill in the Refrigerator: Cover the bowls or dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-3 hours, or preferably overnight, to allow the pudding to fully set and chill. Chilling is essential for the pudding to firm up to its final, delightful texture.
8. Serve and Enjoy: Once chilled, the 4-ingredient coconut milk pudding is ready to serve. Garnish with your favorite toppings, such as toasted coconut flakes, fresh berries, chopped nuts, a sprinkle of cinnamon, or a drizzle of honey or maple syrup. Serve cold and savor the creamy, coconutty goodness!