This pudding makes a simple, light but satisfying dessert. This can be made into a pie by pouring it over a precooked homemade pie crust (page 306) or store-bought one.  

• ¼ cup sweetened coconut for top 
• 1½ cup coconut milk
• 1 cup unsweetened almond milk 
• 1 cup sugar
• 3 cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla or coconut extract

Preheat oven to 375°F (190°C).  Spread ¼ cup of coconut evenly on a baking sheet and toast until golden brown. Set aside.  Place coconut milk, almond milk, sugar, cornstarch and salt in saucepan on medium-low heat. Stir constantly so mixture will be smooth and creamy, allowing 5-8 minutes for mixture to thicken. When thick, remove from heat and stir in vanilla and mix well. Pour into dish or dishes and sprinkle toasted coconut on the top of each dish. Refrigerate for at least 1 hour.

Hint:

Canned coconut milk is not the milk from the coconuit is actually an extract made from shredded fresh coconut.