Thai Tropical Paradise Delight

Allergens

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Ingredients

• 1 cup fresh pineapple, diced
• 1 cup fresh mango, diced
• 2 cups coconut milk
• 1/4 cup sugar
• 1 tsp salt
• 1 tbsp cornstarch
• 1/2 cup water
• 3 pandan leaves, finely chopped
• 1 tsp pandan extract
• A pinch of saffron threads
• Fresh mint leaves, for garnish

Instructions

1. In a small bowl, combine cornstarch with cold water and set aside to form a slurry.
2. In a saucepan over medium heat, combine sugar, salt, and coconut milk. Stir until the sugar has dissolved.
3. Add saffron threads to the saucepan, steep for 5 minutes, then remove the threads.
4. Slowly whisk in the cornstarch slurry into the coconut mixture. Continuously stir to avoid lumps. Cook until it thickens and reaches a pudding like consistency. Remove from heat.
5. In another saucepan, combine pandan leaves, water, and 1 tbsp of sugar over medium heat. Simmer for 3 minutes, then strain the mixture into the coconut pudding. Stir in pandan extract.
6. Allow the mixture to cool slightly at room temperature. Then, pour into 2 small dessert cups or mason jars. Cover and refrigerate until set, about 4 hours or overnight.
7. Once set, layer diced pineapple and mango on top of the chilled pudding. Garnish with fresh mint leaves.

Chef’s Insight

The delicate balance of flavors creates a dessert that is not too sweet, allowing the fresh tropical fruits to shine through.

Notes

For a truly indulgent dessert, serve with a side of warm Thai jasmine rice pudding.