In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the egg yolks, vanilla bean and seeds. Add the coconut milk and milk.
Bring to a boil over medium heat and simmer, whisking constantly, for about 1 minute or until the mixture thickens. Strain and pour into six 125 ml (½ cup) ramekins. Cover with plastic wrap directly on the cream. Refrigerate for 4 hours or overnight.
To serve, garnish with the shredded coconut.
Avoid using light coconut milk in this recipe, because its taste is too faint and the pudding won’t be as creamy.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.