Coconut cream puddings with pineapple compote

Introduce delicious tropical pizazz to these coconut cream puddings.

  • 30 mins preparation
  • Serves 6
  • Print


Coconut cream
  • 2 gelatine leaves
  • 1 x 400ml can coconut cream
  • 1 vanilla pod, sliced in half lengthways
  • 1/3 cup cane sugar (or white sugar)
  • 1/4 cup water
  • 1/4 cup cane or white sugar
  • 1 vanilla pod (reuse from coconut creams recipe)
  • dash of rum (optional)
  • 1/2 pineapple, peeled, cored and cut into cubes


Coconut cream puddings with pineapple compote
  • 1
    Place the gelatine in a bowl and cover with cold water.
  • 2
    Heat the coconut cream, vanilla pod and sugar over a gentle heat until the sugar dissolves. Remove the vanilla pod, rinse it and set it aside for the pineapple compote.
  • 3
    Drain the water from the gelatine and squeeze the leaves to remove any remaining water. Stir into the warm coconut cream until the gelatine dissolves completely.
  • 4
    Pour into small glasses and chill overnight before serving.
  • 5
    Make a sugar syrup by heating the water, sugar and vanilla pod until the sugar dissolves. Set aside to cool.
  • 6
    Remove vanilla pod and add a dash of rum to taste (if using). Mix with the pineapple. Chill until ready to serve.
  • 7
    To serve; top each coconut cream with a spoonful of pineapple compote.


Reserve the vanilla pod, rinsing and drying it before adding to a jar of sugar. The resulting vanilla-flavoured sugar can be used in baking or for topping waffles or pancakes.

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