In a medium saucepan, whisk together the full-fat coconut milk, sugar, and cornstarch until completely smooth. Place the saucepan over medium heat and stir continuously until the mixture begins to warm and thicken slightly, about 5 minutes.

Keep stirring on medium heat until it starts bubbling gently, about 5–7 minutes, thickening into a custard-like consistency. Do not boil too vigorously.

Once thickened, remove from heat and stir in the vanilla extract thoroughly.

Pour the thickened pudding into individual ramekins or a serving dish, filling each to about three-quarters full. Cool slightly at room temperature for about 15 minutes.

Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or until set.

When ready to serve, uncover and garnish with toasted coconut flakes or fresh fruit slices.