First Step: Toast the Coconut Preheat your oven to 325°F (163°C). Spread the desiccated coconut evenly on a medium baking sheet and toast it for 8 to 10 minutes, stirring occasionally until golden brown and fragrant. Reserve 4 tablespoons for garnish and let the rest cool.

Second Step: Prepare the Cornstarch Mixture In a small bowl, whisk together ½ cup (120 ml) of milk and the cornstarch until smooth and no lumps remain. Set aside; this slurry will thicken the pudding.

Third Step: Heat the Milk and Sugar In a medium saucepan, combine the remaining 2 ½ cups (590 ml) milk and sugar. Heat the mixture over medium heat, stirring occasionally until it starts to simmer gently.

Fourth Step: Thicken the Pudding Slowly whisk in the milk-cornstarch mixture. Increase the heat slightly and continue whisking constantly until the mixture thickens and reaches a boil this should take about 5 to 7 minutes. Remove from heat immediately when thickened.

Fifth Step: Flavor and Add Toasted Coconut Stir in the toasted coconut (reserve the garnish portion), vanilla extract, and coconut extract (if using). Mix well to evenly distribute the toasted coconut flavor throughout the pudding.

Sixth Step: Chill the Pudding Pour the pudding into individual serving bowls or ramekins. Cover the surface directly with plastic wrap to prevent skin formation. Allow to cool to room temperature, then refrigerate for at least 2 hours, preferably 3 to 4 hours, for the best texture and firmness.

Final Step: Whip Cream and Serve Before serving, whip the heavy cream with powdered sugar until soft peaks form. Top each chilled pudding with a dollop of whipped cream and sprinkle the reserved toasted coconut over the top to add flavor and texture contrast. Serve immediately and enjoy!