In a saucepan, whisk together the cane sugar, cornstarch, and salt until well combined.n2. Gradually whisk in the non-dairy milk until smooth.n3. Place the saucepan over medium-high heat, stirring constantly until the mixture begins to thicken (about 8-10 minutes).n4. Once thickened, remove from heat and stir in the vanilla extract and turmeric, if using.n5. Pour the pudding into serving bowls or a storage container.n6. Cover and refrigerate for at least 2 hours to set before serving.n7. Serve chilled, optionally garnished with coconut whipped cream or fresh berries.