Tropical Drink Goes Pudding!

I’ve been giving stodgy desserts a facelift using simple pantry items, and now cross pollinating some with my bar. You will also love my Cider Whiskey Puddin.

For this recipe I am the proud gardening parent of fresh pineapples here in central Florida. I pulled out my trusty blender and made nectar and then put the tropical twist to it. You’re gonna love this dessert!

INGREDIENTS:

• pineapple puree or nectar – 1 1/2 cups
• coconut cream – 1/2 cup, or coconut milk [not light]
• sugar – 2 TBS
• salt – 1/8 tsp
• turmeric – 1/8 tsp
• lime juice – 3 TBS, freshly squeezed
• nutmeg – 1/8 tsp, and/or cardamom
• corn starch – 2 TBS
• agar – 1/2 tsp

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• 3 TBS rum
• 1 cup pineapple chunks

TOPPINGS:

• Greek style yogurt

• Toasted, chopped macadamia nuts

• Maraschino cherry

• Toasted coconut shreds

INSTRUCTIONS:

1. If using whole pineapple, purée in a high speed blender. It can have some fiber remaining, no need to use sieve unless your blender is not up to a good purée.
2. While still in the blender, add all the remaining ingredients except the rum and pineapple chunks. Whir a bit until blended.
3. Bring puddin to a simmer under medium-low heat, stirring occasionally. Simmer for about a minute.
4. Off heat, add the rum.
5. Pour the hot mixture into a serving bowl or individual dishes. While still warm, arrange the pineapple chunks, then slightly push them into the pudding.
6. Bring to room temperature, then thoroughly chill; a couple hours.