Pineapple coconut pudding - Non-alcoholic pina colada pudding for a fancier name! A creamy sweet pineapple coconut pudding on a bed of biscuits that are dunked in coconut milk. Scoop and devour to cool off any stress that needs a dessert fix.
When I made this pudding for us, I did not do the biscuit 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.
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 of "pudding".
Ingredients
- pineapple: I have used canned pineapple in syrup. You may use fresh pineapple and increase the sugar quantity.
- tea biscuits: any kind of thin cookies like marie will do.
- coconut milk: any kind will work. canned, powder or fresh.
- gelatin: If you cannot source gelatin, you can use china grass or agar agar.
- desiccated coconut
- sweetened condensed milk
- whipping cream
- sugar
I followed the video by Everyday Gourmet TV on how to make caramel shards.
📖 Recipe
Pineapple Coconut Pudding with Caramel Shards
Ingredients
For the base
- 10 to 12 tea biscuits (cookies) enough to cover the base of the dish (coconut-flavoured biscuits would be a great option like Nice.)
- 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)
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.
- Warm up the soaked gelatin lightly in the microwave for 10 seconds or keep it in a bowl of hot water.
- Add the cooled pineapple into a mixie or food processor along with desiccated coconut, condensed milk, coconut milk, gelatin water, and the reserved syrup (you may skip the syrup if you used fresh pineapple).
- 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)
- 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.
- 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.
Did you make this recipe? Let me know!