Pineapple-Coconut Pudding Dessert



2 quarts coconut milk

3/4 cup sugar

1/2 teaspoon salt

20 oz can crushed pineapple

1/2 cup cornstarch


Add coconut milk and sugar to a large saucepot and stir over medium heat until sugar and salt is dissolved. Drain the pineapple and reserve juice. Add the pineapple to the pot and cook, stirring often until the pineapple is integrated into the mixture.

In a separate small bowl measure out 1/2 cup reserved pineapple juice (add water if needed to make 1/2 cup), gradually whisking into the cornstarch. Whisk cornstarch mixture into coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill



10 servings


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