Piña Colada Pudding

1: In a heavy bottom pan over medium high heat, boil the milk, coconut milk, coconut, and 1 tbsp sugar together for 15 mins.

2: Mix corn starch in 2 spoons of water and add it to the boiling milk, boil and set aside to cool.

3: Drain the syrup from pineapple, slice them into about ¾ inch cubes, saving half the cubes and blending the other half into a crush.

4: In a heavy bottom pan, cook the pineapple cubes with 1/3rd cup sugar until caramelized.

5: Add crushed pineapple to the remaining pineapple and cook for another 2-3 mins.

6: Once milk and pineapple come to room temperature, fold them together. Don’t mix when hot.

7: Serve the pudding chilled, garnished with caramelized pineapple and pistachios.