Easy vegan caramel custard pudding

Easy vegan caramel custard pudding
So I say it every year but I'm actually going to try get back into blogging and share what I'm cooking. (At the request of many friends, thanks for your support and encouragement!). I find it really hard as I feel like I have to have a perfect photo, being a food stylist. But I don't have time for creating beautiful scenes for myself and hey I do this all day at work so it's the last thing I want to do in my personal time. I how ever love creating new recipes all the time. So I'm just going to push my expectations aside and just take photos on my phone and let the recipes speak for themselves.
Since I've been banned from eating chocolate (thanks migraines) I've been struggling with my sweet cravings. So I gave this caramel custard pudding a go and I have to say it was awesome! I'll totally be making this regauyraly until I can have chocolate mousse again (my all time fav). As I prefer to eat dairy free, this is also a vegan treat. The toasted coconut added a nice crunch to this smooth dessert but you could easily try other toppings like banana slices, berries, chocolate shards or sauce. 
Prep time 5 minutes  
Cook time 15–20 minutes 
6 tbsp coconut sugar (or a heaped 1/3 cup)  
2 cups coconut milk (I prefer Kara)
1 tbsp vanilla bean paste 
1/4 tsp salt 
4 tbsp cornflour/cornstarch (the white kind not the yellow)
1.5 cup nut milk (I used cashew) 
4 tbsp coconut threads 
1. Add coconut sugar, half the coconut milk and vanilla bean paste into a small saucepan. Bring to a medium-high heat until it start to bubble (just off boiling point). 
2. Reduce to a low-medium heat simmer. Stirring every minute until the sugar dissolves, it thickens and turns golden, roughly 10–14 minutes. 
3. Mix the cornstarch with 2 tablespoons of the nut milk to form a paste. Add the cornstarch paste into the saucepan, continuously whisking. Then whisk in the remaining coconut milk and nut milk. Continually whisk to prevent lumps forming. Reduce the heat of the saucepan to a low heat. Cook for a further 5 minutes until the mixture is thick, smooth and resembles custard.
4. Pour into 4 ramekins or glasses (I love to use martini glasses for desserts). Leave to cool for 15–20 minutes. Refrigerate for 3–4 hours to set. 
5. Preheat the oven to 180 degrees celsius.
6. Line a baking tray with baking paper. Scatter the coconut evenly over. Cook for 2–5 minutes until golden. Remove from the oven and leave to cool. 
7. Sprinkle the toasted coconut threads over the caramel custard puddings and enjoy! 
**Featured in the image is a half serve as I was just experimenting and made a small amount.