Paleo Hawaiian Luau Delight: Coconut Pineapple Cream Pudding with Toasted Coconut Topping

Allergens

Coconut (tree nut)

Ingredients

• 1 can (14 oz) full
• fat coconut milk
• 1 can (20 oz) pineapple chunks, drained and juice reserved
• 1/2 cup raw honey
• 1/4 cup arrowroot flour
• 1/4 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened shredded coconut

Instructions

1. Begin by preparing the toasted coconut topping. In a dry pan over medium heat, toast the shredded coconut until golden brown and fragrant. Transfer to a plate and set aside to cool.
2. In a blender or food processor, combine the drained pineapple chunks with reserved juice, honey, vanilla extract, and sea salt. Blend until smooth.
3. Pour the pineapple mixture into a saucepan over medium heat. Add arrowroot flour and whisk constantly until the pudding thickens, about 3 5 minutes. Remove from heat and let cool for a few minutes.
4. Whisk in the coconut milk and continue to stir until fully incorporated. Divide the pudding among two dessert dishes or glasses. e) Chill the puddings in the refrigerator for at least 1 hour, or until they reach your desired consistency. f) Before serving, top each pudding with a generous sprinkle of toasted coconut flakes and enjoy!

Chef’s Insight

To achieve a smooth, lump-free pudding, whisk continuously as the arrowroot flour thickens the mixture.

Notes

Adjust the thickness of the pudding by adding more or less arrowroot flour as needed.