In a pot, add the drinking coconut milk and the cornstarch and stir until the cornstarch is dissolved, then add the remainder of the ingredients, turn on the heat into a medium and stir until it thickens up the cornstarch cooks down. Add it into previously greased molds, wait until it cools down then put it in the fridge for at least 4 hours, better overnight.
The Prune Sauce:
Add all the ingredients for the sauce into a pan, turn on the heat into a medium-high one and let it simmer for 5 to 10 minutes, the idea if for the prunes to soften up and the sauce thickens up. Transfer into a bowl, wait until it cools down then put in the fridge.
Serve the coconut pudding with the sauce, both should be very cold before serving. Bon appetit!