Brazilian Coconut and Condensed Milk Pudding (Manjar de Coco)

In a medium saucepan, whisk together the sweetened condensed milk, coconut milk, and regular milk until well combined.

In a small bowl, dissolve the cornstarch in 2 tablespoons of water, then add it to the saucepan. Stir in the 1/2 cup shredded unsweetened coconut and vanilla extract.

Cook the mixture over medium heat, stirring constantly with a whisk, for 10-15 minutes, or until it thickens to a pudding-like consistency and coats the back of a spoon.

Remove from heat and pour the pudding into a 6-cup mold or individual ramekins. Let it cool slightly at room temperature.

Refrigerate for at least 4 hours, or preferably overnight, until completely set. Invert onto a serving plate and garnish with the remaining 1/4 cup shredded unsweetened coconut before serving.