Hawaiian Paradise Pudding Cups

Allergens

Eggs, Dairy

Ingredients

• 1 cup full
• fat coconut milk 1/2 cup fresh or canned pineapple chunks 1/2 cup diced tropical fruits (kiwi, mango, papaya) 1/4 cup honey 1 teaspoon vanilla extract 3 large egg yolks 1/4 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1 cup heavy cream, whipped to stiff peaks 6 small glass cups or bowls for serving

Instructions

1. Begin by preparing the tropical fruit medley. Gently mix together the pineapple chunks and diced tropical fruits in a bowl and set aside. In a separate saucepan, combine the coconut milk, honey, and vanilla extract. Heat over medium heat until just simmering. In another bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. Slowly pour the hot coconut milk mixture into the egg yolk mixture while continually whisking to prevent curdling. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble, approximately 3 4 minutes. Remove from heat and let cool slightly before folding in the whipped heavy cream. Stir gently until fully combined. Gently fold in the prepared tropical fruit mixture. Divide the pudding among six glass cups or bowls, ensuring each serving is full to the brim with the luscious Hawaiian inspired dessert.

Chef’s Insight

The use of coconut milk in this recipe gives it a creamy, velvety texture, while the tropical fruits and honey add depth to the flavor profile.

Notes

If you prefer a thicker pudding, increase the cornstarch by 1/2 teaspoon.