Caribbean Coconut Pudding

Combine the rich, creamy coconut milk with granulated sugar and a hint of vanilla extract in a saucepan. Add a pinch of salt to bring out the flavors, then heat it over high heat until boiling point is reached. Allow the mixture to simmer for 6 minutes, stirring periodically to prevent scorching.

Next, mix a small amount of cornstarch with water in a separate bowl until the mixture becomes smooth and free of lumps. Whisk the cornstarch-water mixture thoroughly to achieve a uniform texture.

Gradually pour the cornstarch-water mixture into the saucepan with the coconut milk mixture, whisking continuously until the pudding thickens to your desired consistency, approximately 2 minutes. Remove from heat and carefully pour the mixture into a serving dish or individual cups, allowing any excess to be strained out.

Smooth out the surface of the pudding and let it cool for about 15 minutes before refrigerating it for at least 2 hours to set. Finally, sprinkle a pinch of ground cinnamon on top before serving the chilled dessert.