Creamy Brazilian Coconut and Dulce de Leche Pudding

In a medium saucepan, combine the sweetened condensed milk, coconut milk, and shredded unsweetened coconut. Heat over medium heat, stirring occasionally, until just simmering.

In a small bowl, whisk together the cornstarch and milk until smooth. Pour this mixture into the simmering coconut mixture, whisking constantly to prevent lumps.

Continue to cook over medium heat, stirring frequently, for 8-10 minutes, until the pudding thickens to a custard-like consistency. It should coat the back of a spoon.

Remove from heat and stir in the vanilla extract. Pour the pudding into individual serving dishes or a single large serving bowl.

Allow the pudding to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until thoroughly chilled and set.

Before serving, gently warm the dulce de leche in a microwave for 15-20 seconds or in a small saucepan over low heat until it is pourable. Drizzle the warm dulce de leche generously over the chilled pudding.