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INGREDIENTS |
- 1 cup powdered milk
- 4 tbsps. corn starch
- 8 tbsps. coconut powder
- ¼ cup pineapple juice
- ¾ cup sugar
- 4 cups water
- 1 cup pineapple, sliced
- 1/2 cup coconut, shredded
PREPARATION |
- 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
MORE RECIPES |