Creamy Coconut Butterscotch Pudding With Pecan Pie Crumble Topping

For the butterscotch pudding, in a small bowl, whisk coconut milk, cornstarch, vanilla, and salt to make a slurry.

In a medium pot over medium-low heat, melt butter. Add brown sugar, slowly stir in remaining coconut milk, and bring to a simmer. Slowly whisk in slurry and cook, stirring vigorously, until bubbling and thick. Remove from heat and let cool completely. Transfer pudding to an airtight container, press a layer of plastic wrap directly against surface of pudding, cover, and refrigerate for at least.

For the pecan crumble topping, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine flour, brown sugar, cinnamon, and nutmeg. Stir in pecans, then stir in melted butter. Spread mixture evenly over prepared baking sheet. Bake for 15 to, stirring every, until lightly browned. Let cool completely and store in an airtight container in refrigerator until ready to use.

Among four serving bowls, divide chilled butterscotch pudding. Crumble of pecan topping onto each bowl and top with a dollop of coconut whipped cream.