This Pineapple pudding recipe is a creamy delight on a bed of coconut milk dunked biscuits and topped with caramel shards. You don't need any instant pudding mix for this recipe! Scoop and devour to cool off any stress that needs a dessert fix.
When I made this pineapple pudding for us, I did not do the cookie or wafer layer. It was just the chilled pudding with nothing on it. We loved it. I then got to make this again for a friend. This time I made a big batch of her kids and included a layer of biscuits dunked in coconut milk. I went a step further and added some caramel shards.
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The pudding looked so exotic but her kids didnt favour the shard. My bad, I am not a kid whisperer. Got back home and I couldn't rest until I made a small batch for us with biscuits and shards, and it was divine. This time I made the shards smaller and finer so it is easy to eat.
I am not a fan of making gelatin based desserts because they are tricky to use. That is why I lean on making arabic milk pudding. But when you find halal gelatin and canned pineapple in syrup for a good deal, the only thing came to my mind is - pudding.
Ingredients and Substituitions
- For the pineapple, I've gone with canned pineapple in syrup, but feel free to go for fresh pineapple and up the sugar a bit.
- As for tea biscuits, think thin cookies like Marie – perfect. Even vanilla wafers could do the trick.
- Coconut milk – don't sweat it. Any type works – canned, powdered, or fresh off the coconut.
- Gelatin – You can use china grass or agar agar as substitutes.
- Desiccated coconut for texture.
- Sweetened condensed milk – a must-have.
- Whipping cream for that dreamy texture.
- And last but not least, sugar – because, well, sweetness! 🍍🍪🥥
Instructions
I currently do not have a step-by-step pictures for this recipe. Hope to add them when I make this next time. But here is the gist of the recipe so you have an idea. For detailed recipe you can check the recipe card.
- Base: Dip biscuits in coconut milk, line dish (or skip for a quicker pudding).
- Pudding: Cook pineapple until soft, cool. Warm gelatin, mix with pineapple, coconut, condensed milk, and more. Blend, move to bowl.
- Whipped Cream: Beat cream and sugar till stiff (dream whip's cool too).
- Mix It Up: Fold cream into pineapple mix, spread over biscuit layer.
- Chill: Pop it in the fridge for 3-4 hours or overnight.
- Caramel Fun: Melt sugar, let it go amber. Spread on foil, cool, break into shards. I followed the video by Everyday Gourmet TV on how to make caramel shards.
- Finale: Top pudding with caramel art, serve it up chilled.
Equipment
- a dish to layer your pudding in – glass or ceramic works great.
- Mixie or Food Processor: For blending those pineapple and creamy ingredients together.
- Microwave or Hot Water: To gently warm up the gelatin for that perfect consistency.
- Pan: You'll need this to melt and caramelize the sugar for your caramel shards.
- Foil or Baking Paper: Essential for spreading and cooling your caramel into those lovely shards.
- handheld mixer or Beater: To whip up that cream till it's fluffy.
- Spoon and Spatula: For mixing, folding, and spreading your pudding layers.
Storage
Keep the pineapple pudding chilled in the fridge. It's best to cover it with some plastic wrap. Pudding's at its prime for around 2-3 days. After that, the texture might change a bit, but it's still good to eat. If you've added the caramel shards, be aware that they might get a bit sticky over time. You can try storing them separately and adding them when serving.
Serving ideas
- Crowd Pleaser: Share the love with one big pudding dish for everyone to dive into.
- Parfaits: Make it personal with individual servings – parfait style.
- Trifle Twist: Try a trifle dish for an elegant touch that'll impress.
Related
Looking for similar recipes?
📖 Recipe
Pineapple Coconut Pudding with Caramel Shards
Ingredients
For the base
- 10 to 12 tea biscuits (cookies) see notes
- ½ cup coconut milk to dunk the biscuits
For the Pineapple Pudding layer
- 2¼ teaspoon gelatin soaked in ¼ cup of cold water
- 1 can Pineapple in syrup drained and reserved (234gms can)
- 2 tablespoons desiccated coconut
- ½ cup sweetened condensed milk
- ¼ cup coconut milk use the leftover milk after dunking
- ½ cup whipping cream
- 2 tablespoons sugar
For the caramel shards
- ½ cup sugar
Instructions
Prepare the base
- Dunk the biscuits in coconut milk and cover the base of the pudding dish (you may skip this entire step and just make the pudding)10 to 12 tea biscuits (cookies), ½ cup coconut milk
Prepare the pudding
- Chop the pineapple and cook them until softened. (If using fresh pineapple, then add enough sugar while cooking to make it sweet). Let this cool before moving to the next step.1 can Pineapple in syrup
- Warm up the soaked gelatin lightly in the microwave for 10 seconds or keep it in a bowl of hot water.2¼ teaspoon gelatin
- Add the cooled pineapple into a mixie or food processor along with desiccated coconut, condensed milk, coconut milk, gelatin water, and the reserved syrup2 tablespoons desiccated coconut, ½ cup sweetened condensed milk, ¼ cup coconut milk
- Blend this in pulse mode until combined and almost smooth. Transfer the mixture to a large bowl.
- Use another bowl to whip the whipping cream with sugar until stiff peaks. (you may use dream whip or cool whip)½ cup whipping cream, 2 tablespoons sugar
- Fold the whipped cream into the pineapple mixture until combined.
- Transfer this over the biscuit layer and spread using the back of the spoon.
- Refrigerate for 3 to 4 hours or overnight to set completely.
Prepare the caramel shards
- Heat a pan and add the sugar - do not stir.½ cup sugar
- Let it melt completely and caramelize to an amber colour.
- Prepare your counter with a sheet of foil or baking paper.
- Pour the hot caramel over the foil or parchment paper and top it with another baking paper or foil and quickly roll it out to thin. Let it cool on the counter.
- Remove and break them into pieces or powder.
garnish and serve
- Garnish the pudding with the prepared caramel shards and serve cold.
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