Instructions

1. 1

   Whisk cornstarch with 2 tablespoons of the water in a small bowl until completely smooth with no lumps. Set this slurry aside.

   Equipment: small bowl, whisk
2. 2

   Combine coconut milk, remaining water, sugar, and salt in a medium saucepan. Whisk to combine.

   Equipment: medium saucepan, whisk
3. 3

   Add black sesame paste and whisk vigorously until fully incorporated and no streaks remain. The mixture should be uniformly gray.

   Tip: Black sesame paste tends to clump—vigorous whisking is essential for smooth results
4. 4

   Heat over medium, stirring constantly with a wooden spoon or whisk, until small bubbles form around the edges and the mixture begins to simmer.

   medium heat
5. 5

   Reduce heat to low.

6. 6

   Give the cornstarch slurry a quick stir, then pour it into the saucepan while whisking constantly to prevent lumps.

   Tip: The slurry may have settled—give it a quick stir before adding
7. 7

   Cook, stirring constantly in a figure-8 motion, for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. When you run your finger through the coating, it should leave a clear trail.

8. 8

   Remove from heat and let cool for 2 minutes, stirring occasionally to release steam and prevent a skin from forming.

9. 9

   Pour the pudding evenly into 4 small serving cups or ramekins, dividing equally.

   Equipment: 4 serving cups or ramekins
10. 10

    Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming.

    Equipment: plastic wrap
    Tip: Direct contact prevents the dreaded pudding skin
11. 11

    Refrigerate for at least 3 hours until fully set and chilled. The pudding will firm up considerably as it cools.

12. 12

    Before serving, remove plastic wrap and garnish with a light sprinkle of white sesame seeds if desired. Omit the garnish if you're avoiding whole seeds.