Dessert

Coconut cream puddings with pineapple compote

Introduce delicious tropical pizazz to these coconut cream puddings.
6
30M

Ingredients

Coconut cream

Method

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.

Note

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