To make the pudding: Whisk sugar and cornstarch together in a medium saucepan. Stir in coconut cream, cream-style corn, and corn kernels, if using. Bring to a boil over high heat, stirring constantly, about 5 minutes. Reduce heat to medium. Continue to cook and stir until mixture is thick and bubbly, 2 minutes. Grease and flour a 9x13-inch baking pan. Sift flour and baking powder together; set aside. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy. Brush bottom and sides of a 13 x 9 baking dish with coconut oil. Set aside. In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar. Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved. In a small bowl, combine water and cornstarch. To make your vanilla pudding, start by whisking together ¼ cup of the milk with the cornstarch. Set this aside. In a medium saucepan, whisk together the rest of the milk, salt, and sugar. Heat the mixture over medium heat until it is steaming, but don't let it boil. 1. Cut the bananas. Take two medium ripe bananas and slice them into small pieces. You can cut them as small or as large as you'd like, but smaller pieces work better when you add it to the cream mixture. 2. Combine the milk and pudding mix. Pour 2.5 cups of milk into a large mixing bowl. This is best served with dollops of vanilla ice cream. 2. Bread and Butter Pudding. A no-fuss pudding with the most basic ingredients. Layers of buttered bread topped with raisins and baked perfect. ( Recipe video) Packed with raisins and pistachios, this pudding recipe is a treat to relish. 3. Danish Apple Pudding. Instructions. Mix ½ cup vinegar with pig's blood. Set aside. In a large pot over medium heat, saute onion and garlic in oil until limp and aromatic. Add pork belly and cook until fat is rendered. Add fish sauce, bay leaves, then season with salt and pepper. Add vinegar and simmer for 2 minutes without stirring. FI10.