Try unsweetened coconut flakes for a not-too-sweet topping.
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon table salt
1 3/4 cups milk
1 1/2 cups heavy cream
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup butter, cut into 1/2-inch pieces
2 teaspoons vanilla bean paste
Sweetened whipped cream
Garnish: toasted flaked coconut
How to Make It
Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat.
Whisk in butter and vanilla bean paste. Spoon pudding into serving dishes; cover and chill 4 hours. Dollop with sweetened whipped cream.
This is fantastically delicious. In addition to the 2 tablespoons of vanilla bean paste, I also split 1/2 of a vanilla bean and added all those delectable tiny taste-bud tickling vanilla beans, then I tossed in the bare pod while heating the pudding, removing it before pouring into the dessert dishes.I took it a step further, though. I sprinkled the cooled pudding with sugar then got out my creme brûlée torch. It was over the top.