In a medium saucepan, melt 2 tablespoons of butter over medium-low heat. Once melted, add 1 can of sweetened condensed milk, 1 cup of shredded coconut, and 1 cup of coconut milk. Stir consistently for 10 to 15 minutes until thickened.

Remove the saucepan from heat and stir in 1 cup of heavy cream. Mix until fully blended, ensuring a creamy consistency without lumps.

Allow the pudding to cool for about 10 to 15 minutes at room temperature.

Pour the cooled pudding into cups or jars and smooth the tops. Refrigerate for at least 3 hours to set properly.

When ready, remove from the fridge and garnish with toasted coconut flakes, maraschino cherries, or tropical fruits.