Piña Colada Pudding
Serves 415 mins prep20 mins cook
A delightful piña colada pudding combining oat milk, coconut milk, shredded coconut, and fresh pineapple for a refreshing dessert. This recipe uses coconut sugar and is garnished with sliced pistachios, making it a wholesome sweet treat for the festive season.
0 servings
What you need
Instructions
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.View original recipe