Tear 3 slices of white bread into small pieces and place them in a mixing bowl.

Pour in 250 ml whole milk and 40 ml sweetened condensed milk, then soak the bread for 3 minutes.

Add 65 ml coconut milk and 80 g grated cheese, then whisk until the bread breaks down into a smooth mixture.

Whisk 8 g cornstarch with 30 ml water in a small portion of the bowl until lump-free.

Transfer the bread mixture to a saucepan and stir in the cornstarch slurry.

Cook over low heat for 8 to 10 minutes and stir continuously until thick and creamy.

Transfer the pudding to a serving dish and sprinkle with the remaining 20 g grated cheese.

Refrigerate for at least 60 minutes and serve cold.