Make this super creamy Pineapple Coconut Flan for a special, mouth-watering dessert!
Pineapple Pudding with Super Creamy Coconut
Servings
14
servingsPrep time
20
minutesCooking time
40
minutesSurprise your friends and family with this delicious and practical pineapple coconut pudding!
Ingredients
1 box of condensed milk
1 tablespoon cornstarch
3 whole eggs
5 slices of pineapple or 1 can of pineapple in syrup
300 ml of whole milk or the same measure as the box of condensed milk
50 grams of grated coconut
- Syrup ingredients
1/2 cup (tea) of water
1 cup (tea) of sugar
Directions
- Chop the pineapple slices and place them in a pan with 4 tablespoons of sugar (if you use pineapple in syrup, you don’t need to do this process).
- Cook the pineapple for about 7 minutes, set aside and wait to cool down.
- In a pudding mold, place 1/2 cup of water and 1 cup of sugar, cook until melted and set aside.
- Add cooked pineapple and eggs to a blender.
Cover and beat for 3 minutes. - Add condensed milk, cornstarch and grated coconut.
Cover and beat again for another 2 minutes. - Transfer the mixture to the shape with the syrup and cover with aluminum foil.
Place in a slightly larger pan and add water halfway. - Cover the pan and let it cook for 40 minutes.
Let it cool to room temperature and then leave it in the fridge for a few hours. - Unmold the dessert by running a knife along the sides of the mold and the pineapple and coconut pudding can now be cut and served.
