Pineapple and Coconut Milk Dessert
Pudding made with coconut milk dunked biscuits and sweetened pineapple coconut mixture in whipped cream is chilled and garnished with caramel shards.
Servings: 4 people
Calories: 543.15kcal
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.
Notes
biscuits/cookies: use enough to cover the base of the dish (coconut-flavoured biscuits would be a great option like Nice.)
Nutrition
Calories: 543.15kcal | Carbohydrates: 73.12g | Protein: 7.28g | Fat: 26.63g
