Heavenly Hula Pudding Cups

Allergens

Coconut, Tree Nuts (Almond)

Ingredients

• 1 1/2 cups coconut milk
• 1/2 cup almond milk
• 1/2 cup pureed mango
• 1/4 cup canned pineapple, crushed
• 1/4 cup agave syrup
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• Pinch of sea salt
• 1/4 cup unsweetened shredded coconut, toasted
• 6 pineapple rings, fresh or canned
• Edible flower petals, for garnish

Instructions

1. In a medium saucepan, combine coconut milk, almond milk, pureed mango, crushed pineapple, agave syrup, cornstarch, vanilla and almond extracts, and sea salt. Whisk until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and bubble, about 5 7 minutes. Remove from heat and let cool slightly.
3. Evenly divide half of the pudding mixture into six glasses or dessert cups. Top with a layer of toasted shredded coconut.
4. Divide the remaining pudding mixture among the glasses, ensuring each is filled to the top.
5. Chill in the refrigerator for at least 2 hours or until set.
6. To serve, place a fresh pineapple ring on top of each glass and garnish with an edible flower petal.

Chef’s Insight

The layering of flavors in this dessert creates a symphony of tropical delight that will transport you to the sun-soaked shores of Hawaii.

Notes

This dessert is perfect for a summer gathering or to bring some tropical cheer during the colder months.