Coconut Pudding with Strawberry Sauce

In a bowl, completely dissolve the cornstarch in the coconut milk using a whisk, keeping the heat off.

Add the milk powder to the mixture and stir again until incorporated.

Add the whole milk, sweetened condensed milk, and heavy cream to the mixture.

Turn the heat on low and stir continuously until the cream thickens, which should take about 5 to 10 minutes.

Transfer the cream to a greased mold or dish and let it cool completely at room temperature.

Refrigerate the pudding for a minimum of 2 hours to allow it to achieve the ideal consistency.

For the sauce, combine the chopped strawberries, sugar, and water in a saucepan.

Cook over low heat, stirring occasionally, until the sauce reduces and thickens.

Allow the sauce to cool completely before using.

Unmold the chilled pudding, top with the strawberry sauce, and serve garnished.