Gather all the ingredients for the pudding.

In a medium saucepan, mix together the coconut milk, regular milk, and sugar. Stir over medium heat until the mixture is warm and the sugar is fully dissolved.

In a separate bowl, whisk together the cornstarch, salt, and eggs. Slowly add a few tablespoons of the warm milk mixture to the eggs, whisking constantly to temper the eggs.

Gradually pour the egg mixture back into the saucepan while continuing to stir. Keep cooking the mixture, stirring frequently, until it thickens and starts to bubble gently, about 5-7 minutes.

Remove the saucepan from heat and stir in the vanilla extract.

Pour the pudding into serving dishes or a large bowl. Cool at room temperature for about 15 minutes before transferring to the refrigerator. Chill for at least 2 hours or until set.

Before serving, sprinkle with shredded coconut or your choice of toppings.