Creamy Coconut Pineapple Pudding

Introduction

Creamy coconut pudding paired with sweet pineapple is a tropical dessert that’s smooth, refreshing,
and bursting with flavor. The creamy richness of coconut milk balances beautifully with the tangy
sweetness of pineapple, creating a treat that feels like a mini island getaway in every spoonful.

Ingredients

• 1 can (400 ml) full-fat coconut milk
• 1 cup fresh pineapple chunks (or canned, drained)
• ½ cup granulated sugar (adjust to taste)
• 3 tablespoons cornstarch
• ¼ cup cold water
• 1 teaspoon vanilla extract
• A pinch of salt
• Toasted coconut flakes (optional, for garnish)
• Pineapple slices or chunks (for garnish)

Instructions

1. Puree the pineapple chunks in a blender until smooth. Set aside.
2. In a saucepan, combine coconut milk, sugar, and salt. Heat gently over medium heat, stirring until the sugar dissolves.
3. Whisk cornstarch with cold water to make a slurry, then add slowly to the warm coconut milk mixture, whisking continuously.
4. Stir in the pineapple puree and cook for 3–5 minutes until thick and creamy.
5. Remove from heat and stir in vanilla extract.
6. Pour the pudding into cups or bowls, cool, then refrigerate at least 2 hours.
7. Top with toasted coconut flakes and pineapple before serving.

Description

This dessert is creamy, tropical, and slightly tangy from the pineapple. The pudding’s velvety
texture makes it indulgent, while the fruity notes keep it refreshing. Each bite feels like
sunshine, with coconut and pineapple dancing together in perfect harmony.

Tips

Correction

Do not overcook the pudding after adding the cornstarch, or it may become too thick.
Remove from heat once it coats the back of a spoon smoothly.