Instructions

1. Pour the coconut milk, sugar, and corn starch into the saucepan.
2. Whisk well and cook over medium heat for a 5-7 minutes. You want the mixture to thicken and become pudding.
3. Next, add in the egg yolks (optional), and whisk vigorously.
4. Once the coconut pudding is thick and creamy, remove it from the heat and add the coconut oil and coconut extract into the pudding.
5. Pour the pudding into individual cups and cover and refrigerate for around 30 minutes.
6. Top the pudding with some fresh fruit, whipped cream, coconut flakes, or serve it up plain.

Note: If the pudding has thick chunks, you may want to strain the pudding through a fine sieve before serving.