Coconut Condensed Milk Pudding with Tropical Fruits

This Coconut Condensed Milk Pudding combines the rich creaminess of coconut condensed milk with a delightful assortment of tropical fruits, creating a luscious dessert that is both traditional and innovative. The pudding is silky smooth, with a hint of vanilla and a subtle crunch from toasted coconut flakes, making it a perfect treat for any occasion. Plus, it's dairy-free and suitable for various dietary preferences.

Ingredients:

• 1 cup coconut condensed milk
• 2 cups coconut milk
• 1/4 cup cornstarch
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup diced tropical fruits (mango, pineapple, kiwi)
• 1/4 cup toasted coconut flakes
• Mint leaves for garnish

Instructions:

1. In a saucepan, whisk together the coconut condensed milk, coconut milk, cornstarch, sugar, vanilla extract, and salt until smooth.
2. Heat the mixture over medium heat, stirring constantly until it thickens and starts to bubble.
3. Once thickened, remove from heat and pour the pudding into individual serving cups.
4. Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours until set.
5. Before serving, top each pudding with diced tropical fruits and a sprinkle of toasted coconut flakes.
6. Garnish with fresh mint leaves for an added touch.