Measure the ingredients carefully. Pour the coconut milk into a medium saucepan and add the sugar, stirring gently to dissolve.

In a small bowl, whisk the cornstarch into the 1/4 cup cold water until completely smooth and free of lumps; this is your slurry.

Warm the coconut milk and sugar over medium-low heat, stirring occasionally, until just below a simmer and the mixture is steaming and fragrant — do not boil.

Whisk a ladle of the warm coconut milk into the cornstarch slurry to temper it, then pour the tempered slurry back into the saucepan in a steady stream while whisking.

Increase the heat slightly and cook, stirring constantly, until the pudding thickens to a glossy, custard-like consistency (about 3–5 minutes). Keep the whisk moving to prevent sticking or lumps.

Remove from heat. If you prefer an ultra-silky surface, strain the pudding through a fine-mesh sieve into a bowl.

Allow the pudding to cool very slightly, then cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully set, at least 2 hours.

Just before serving, fold a little of the whipped cream into the chilled pudding for a lighter texture, reserving extra for topping, or simply dollop whipped cream on each portion.

Arrange fresh mango slices or strawberry halves on top, or fold chopped fruit gently into the set pudding for bursts of brightness.

Keep covered in the refrigerator for up to 3–4 days. If you’ve already added whipped cream and fruit, consume within 1–2 days for best texture and freshness.

Do not freeze; freezing will alter the delicate, creamy structure.