1 can 14 oz (398 ml) coconut milk

3 eggs

3 tablespoons (45 ml) cornstarch

1 tablespoon (15 ml) unbleached all-purpose flour

1 pinch salt

1 1/2 cups (375 ml) sugar

3/4 cup (180 ml) water

In a bowl, combine the coconut milk, eggs, cornstarch, flour, and salt with a whisk. Set aside.

In a saucepan, bring the sugar and half the water to a boil. Cook until the mixture caramelizes and takes on a golden brown color. Remove immediately from the heat and add the remaining water and the coconut milk mixture.

Bring to boil, stirring constantly with a whisk. Strain. Pour into a bowl and cover with plastic wrap directly on the surface of the pudding. Refrigerate until completely chilled.

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