Here’s What You Need:
1 can (14 oz.) coconut milk
3/4 cup water
3/4 cup cornstarch
3/4 cup sugar
1 can (14-3/4 oz) cream style corn
1 tablespoon butter
1 cup grated coconut OR desiccated coconut
Boil coconut milk in a saucepan. In a bowl combine water, sugar, and cornstarch and stir. When the coconut milk start to simmer, using a wire whisk slowly stir in cornstarch mixture followed by the corn, stirring constantly to prevent lumps. Cook until mixture starts to boil again. Continue stirring for 3-5 minutes or until it becomes thick. Turn off the heat and add the butter, continue stirring until butter is completely melted.
Pour mixture into greased casserole. Let it cool and allow to set . Slice into square or diamond shapes.
Toast grated coconut or desiccated coconut in a skillet until golden brown. Sprinkle coconut on top of the pudding and serve. Set extra toasted coconut on the side.