Hawaiian Tropical Dream Pudding

Allergens

Dairy, Eggs, Tree Nuts

Ingredients

• 2 cups canned crushed pineapple in juice (no added sugar)
• 1 cup unsweetened almond milk
• 1/4 cup coconut cream
• 1/3 cup coconut sugar
• 1/4 teaspoon salt
• 1/4 cup cornstarch or arrowroot powder
• 2 large egg yolks
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• 1/2 cup shredded coconut, toasted
• 1/2 cup chopped macadamia nuts, toasted
• Fresh berries and mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the crushed pineapple with its juice, almond milk, coconut cream, coconut sugar, salt, and cornstarch or arrowroot powder. Whisk until well combined.
2. In a separate bowl, whisk together the egg yolks. Slowly pour about 1 cup of the pineapple mixture into the egg yolks, whisking constantly to temper the eggs.
3. Pour the tempered egg yolk mixture back into the saucepan with the remaining pineapple mixture. Cook over medium heat, stirring constantly, until the pudding thickens and begins to bubble, about 5 7 minutes.
4. Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
5. Pour the hot pudding through a fine mesh sieve into a large bowl to remove any lumps. Let cool slightly, then cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or until fully chilled.
6. To serve, spoon the pudding into individual glasses and top with toasted shredded coconut, chopped macadamia nuts, fresh berries, and a sprig of mint.

Chef’s Insight

This recipe highlights the importance of using high-quality ingredients, as they truly shine through in the final dish.

Notes

This recipe can be made with either fresh or canned pineapple for convenience.