Coconut pudding with fruit

 INGREDIENTS
1 (14 oz) can full-fat coconut milk
2 tbsp + 2 tsp tapioca or arrowroot starch
1 tsp vanilla extract
Pinch of sea salt
2 bananas, sliced
2 handfuls cherries (fresh or frozen)
Handful walnuts (optional)
4 tbsp toasted coconut or unsweetened shredded coconut (optional)
 
PREPARATION
In a small saucepan whisk together the tapioca or arrowroot starch with ½ of the coconut milk until fully mixed. There shouldn’t be any lumps.
Add remaining coconut milk and pinch of salt and stir well.
Heat saucepan over medium-high heat.
Cook until mixture starts to steam, stirring occasionally.
Once steam is present whisk continuously until the mixture starts to thicken, about 5 minutes. (It really starts to thicken when the mixture starts to simmer so keep an eye out while you are stirring)
Remove from heat and stir in vanilla.
Transfer to 4 individual ramekins or 1 large container, cover, and refrigerate until chilled, generally a couple of hours.
Once chilled and set top each pudding serving with bananas, cherries, and walnuts or coconut if using.