Mix Ingredients: In a small bowl, whisk together the cornstarch and 1/4 cup of coconut milk to form a slurry. This helps prevent clumping later on.
Heat: In a medium saucepan, pour in the remaining coconut milk and the maple syrup. Bring the mixture to a gentle simmer over medium heat.
Thicken: Slowly whisk in the cornstarch slurry, stirring constantly to prevent lumps. Continue stirring for 5-7 minutes until the pudding thickens.
Finish: Remove from heat and stir in the vanilla extract.
Cool: Pour the pudding into serving bowls, cover with plastic wrap, and refrigerate for at least 2 hours.
Serve: Once chilled, top with toasted coconut flakes for a bit of texture and extra coconut flavor.