Tropical Hawaiian Delight: Vegan Pineapple-Coconut Pudding
Discover our mouthwatering vegan pineapple-coconut pudding recipe, a delightful and easy-to-make Hawaiian dessert perfect for those seeking light, refreshing treats. With this tropical sensation, you'll be transported to the Aloha State with every bite.
Allergens
Tree Nuts (coconut)
Ingredients
- 1. 2 cups diced fresh pineapple 2. 1 can (13.5 oz) full
- fat coconut milk 3. 1/4 cup granulated sugar 4. 2 tablespoons cornstarch 5. 1 teaspoon lime zest 6. 1 tablespoon lime juice 7. 1 tablespoon unsalted butter (or vegan substitute) 8. Fresh mint leaves and toasted coconut flakes, for garnish
Instructions
- In a small bowl, whisk together the cornstarch and 2 tablespoons of sugar. Set aside.
- In a medium saucepan, combine pineapple, remaining sugar, and lime juice. Cook over medium heat until the pineapple starts to release its juices, about 5 minutes.
- Slowly stir in the coconut milk and cornstarch sugar mixture into the saucepan. Continue cooking, stirring constantly, until the pudding thickens and coats the back of a spoon, approximately 4 5 minutes.
- Remove from heat and stir in the lime zest and butter (or vegan substitute).
- Divide the warm pineapple coconut pudding into two serving dishes and refrigerate for at least 2 hours or until chilled.
- Garnish with fresh mint leaves and toasted coconut flakes before serving.
Chef’s Insight
The contrast between the creamy coconut milk and tangy pineapple creates a perfect balance of flavors in this dessert. The lime zest adds a fresh, bright note that complements the tropical theme.
Notes
Feel free to adjust the sugar content according to your preference, as this recipe allows for some flexibility in sweetness.