Full-fat coconut milk is necessary for the greatest texture and a richer, creamier pudding.
Use agar-agar or cornstarch as a thickening to give the pudding a smooth, consistent consistency without masking the flavor of the coconut.
Don't make the pudding too sweet; just enough sugar or sweetener will bring out the coconut taste.
A little lime zest or vanilla essence helps balance the sweetness and enhance the tropical undertones.
In order for the pudding to set correctly and acquire its creamy texture, it must be chilled for at least two to three hours.