Brazilian Coconut and Passion Fruit Pudding

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

In a small bowl, dissolve the cornstarch in 1/4 cup of water, stirring until smooth.

Gradually add the cornstarch mixture to the saucepan, whisking continuously to prevent lumps. Continue to cook over medium heat, stirring frequently, for 10-15 minutes until the mixture thickens to a pudding consistency.

Remove the saucepan from the heat and stir in the passion fruit pulp. Mix thoroughly.

Pour the pudding into individual serving dishes or a single large bowl. Allow it to cool slightly at room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish with shredded coconut.