Instructions

1. In a medium saucepan, combine the coconut milk, granulated sugar, and vanilla extract. Stir well to blend all the ingredients.
2. In a small bowl, whisk the cornstarch with a couple of tablespoons of the coconut milk mixture until smooth, creating a slurry.
3. Gradually whisk the cornstarch slurry back into the saucepan with the coconut milk mixture, ensuring there are no lumps.
4. Cook over medium heat, stirring constantly, until the mixture thickens significantly and begins to gently simmer, approximately 5-7 minutes.
5. Remove the saucepan from heat and stir in the shredded coconut along with a pinch of salt to enhance the flavor profile.
6. Allow the compote to cool for a few minutes before serving. Note that the compote will continue to thicken as it cools.
7. Serve the coconut compote warm or at room temperature over pancakes, waffles, or your favorite desserts for a tropical twist.