- Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
- Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
- Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.
Cook’s Notes:Adding the egg yolk gives the pudding a richer flavor. Be sure to beat yolk thoroughly before adding so it doesn’t set and you will be left with a chunky pudding.Pudding may be watery. If so, let it settle for a few more minutes as pudding will firm up as it cools.Pandan flavoring gives the pudding the light green coloring. It has a slight almond taste and can be purchased at any Asian food store. You can also substitute pandan flavor with vanilla extract.
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