Yields4 Servings
 400 ml coconut milk
 250 ml coconut cream
 1 vanilla pod, seeds scraped out
 75 g caster sugar
 3 tbsp cornflour
 1 tbsp rum with coconut
 Sunflower oil to grease
 2 tbsp flaked coconut toasted
 1 small ripe pineapple
 Zest of 1 lime

Mix the coconut milk, coconut cream, vanilla seeds, pod and sugar in a small pan and bring to a simmer, stirring to dissolve the sugar; put the cornflour in a heatproof container and whisk just enough of the coconut mixture into it to make a smooth paste


Slowly whisk this paste back into the pan of warm coconut milk and bring back to the boil, whisking all the time, for 3 minutes as it boils and thickens, then take off the heat and stir in the rum or leave it to sprinkle over the pineapple; pass through a sieve into 4 lightly greased mini pudding basins or ramekins, discarding the vanilla pod; allow to cool, then cover and chill until completely set, preferably overnight


Peel and cut the pineapple into rings; lightly grease a griddle pan and cook the pineapple rings on it for about 2 minutes on each side until charred


Turn out the puddings; place a pineapple ring on each one; grate the lime zest over them and sprinkle with the toasted coconut

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