Coconut Pudding with Salted Caramel

With the heat off, place the milk and cornstarch in a saucepan and whisk until the starch is completely dissolved.

Incorporate the sweetened condensed milk and coconut milk into the mixture in the saucepan (the coconut milk is essential for the authentic coconut flavor).

Heat the saucepan over low heat, stirring constantly until the cream thickens and achieves a velvety texture.

Transfer the pudding to a greased mold and refrigerate to set.

In a skillet, combine the sugar and water and heat over high heat until the mixture begins to bubble and reaches the caramel stage.

Add a pinch of salt to the finished caramel, and then incorporate the heavy cream (which should be warm), stirring until all the caramel dissolves.

Remove the caramel from the heat and let it cool completely.

Unmold the pudding from the refrigerator.

Drizzle the cooled salted caramel over the pudding.

Garnish the finished dish with fresh fruit and mint leaves before serving.