Pineapple Pudding

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INGREDIENTS

1 397g tin condensed milk
1 283g tin extra thick cream
1 435g tin crushed pineapple
550 ml water
1 tsp agar agar powder
1/3 cup Supreme Desiccated Coconut
Pinch of Supreme Red Food Colouring
Pinch of Supreme Green Food Colouring
Pinch of Supreme Orange Food Colouring
Water

METHOD

Equally divide desiccated coconut into 3 different bowls. Add ⅓ tsp of water and a pinch of each colour into the divided bowls. mix well and sprinkle coloured desiccated coconut into an even layer on microwave proof dish and heat in the microwave for a few minutes until dry. Mix together and pour into a jar. In a large bowl whisk together condensed milk, extra thick cream and crushed pineapple. Pour 550 ml water into a saucepan and bring to a boil. Add agar agar powder and whisk well until fully dissolved. Pour the water into the bowl with the other ingredients and whisk well. Working quickly pour into desired bowls or dessert pots. Set at room temperature or in the refrigerator. Once set sprinkle with coloured desiccated coconut and serve chilled or at room temperature.

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