Coconut Milk Pudding in 15 Minutes

Instructions:

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and fine sea salt while dry to remove any clumps.
2. Slowly pour in the full-fat coconut milk, whisking constantly until the cornstarch is completely dissolved.
3. Place the saucepan over medium heat. Stir continuously with a whisk, scraping the bottom and corners, until the mixture thickens to a glossy cream and coats the back of a spoon.
4. Remove from heat immediately and stir in the vanilla extract.
5. Pour the pudding evenly into four ramekins. Press a piece of parchment paper or plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
6. Place in the refrigerator for at least 3 hours, or until completely firm and chilled.