In a pot, mix the powdered milk, corn starch, coconut powder and the pineapple juice together.
Add the sugar then the water gradually to the above mixture. Cook over a low heat and whisk continuously until the pudding is thick.
Add the pineapple slices then pour the pudding into the serving bowl and leave to cool down.
In a pan, toast the shredded coconut then sprinkle it over the pudding.
Garnish with some pineapple pieces.
Keep it in the refrigerator for 3 hours then serve it.
TIPS
If coconut milk is not available, grind 6 table- spoons of shredded coconut in the food processor then add some liquid milk gradually to have a smooth paste and use it as an alternative
