How to make tropical coconut pudding

Ingredients :

1/2 cup sugar

1/4 cup cornstarch

1/8 teaspoon table salt

6 large egg yolks

1 1/2 cups milk

1 (13.5-oz.) can coconut milk

3 cups peeled and diced fresh tropical fruit (such as mango, kiwifruit, or pineapple)

• Whisk together first 3 ingredients in a medium-size heavy saucepan; whisk in egg yolks and next 2 ingredients until well blended. Cook mixture over medium-low heat, whisking constantly, 10 to 12 minutes or just until mixture thickens and begins to bubble. (Do not boil.)

• Remove from heat, and pour mixture through a wire-mesh strainer into a bowl

•  Divide pudding among 6 ramekins or bowls. Place plastic wrap directly on warm custard (to prevent a film from forming); chill 1 hour to 2 days. Top each with fruit just before serving.