Choose a square storage box or baking tray. Evenly spread a layer of shredded coconut at the bottom of the mold, about 2-3 mm thick. Set aside for later use.

In a bowl, mix 40g of cornstarch with 80g of whole milk. Stir thoroughly with a whisk until the cornstarch completely dissolves, creating a smooth, lump-free mixture. Set aside.

In a container, combine the remaining 160g of whole milk, 100g heavy cream (or additional 100g milk if not using cream), and 40g of sugar. Whisk the mixture until the sugar is fully dissolved.

Place a pot over low heat and pour the milk mixture from the container into the pot. Continuously stir the milk mixture to prevent it from sticking to the bottom. As it heats up, small bubbles will start to form at the edges. This indicates the mixture is ready for the next step.

Slowly pour the cornstarch mixture into the warm milk mixture while stirring continuously. Be sure to give the cornstarch mixture a good stir before pouring it in to prevent any cornstarch from settling at the bottom.

Make sure to stir in one direction to keep the pudding smooth. Continue cooking over low heat, stirring constantly until the mixture thickens and becomes smooth. The mixture will form larger bubbles as it reaches the perfect consistency.

Quickly pour the thickened pudding mixture into the coconut-lined mold. Use a spatula to smooth the surface evenly.

Sprinkle a second layer of shredded coconut on top, adjusting the amount to your liking. Ensure the top is evenly covered with coconut.

Place the mold in the refrigerator and chill for at least 2 hours, allowing the pudding to fully set and solidify.

After 2 hours, remove the pudding from the fridge. Gently run a knife along the edges of the mold to loosen the pudding, then invert it onto a cutting board.

Cut the pudding into small squares, about 2-3 cm in size, depending on your preference.

Coat the sides of each square with additional shredded coconut for a beautiful finish and enhanced flavor. Serve chilled and enjoy!