Ingredients
- 2 quarts coconut milk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 pineapple, peeled, cored and diced small
- 1/2 cup cornstarch
Directions
Add coconut milk and sugar to a large saucepot and stir over medium heat until sugar and salt is dissolved. Pulse pineapple in a food processor until coarsely chopped. Add the pineapple to the pot and cook, stirring often until the pineapple is integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 1/2 cup water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.
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By toddville
on April 30, 2012
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Perdectly delicious and simple! Exactly what I was looking, if a bit sweet. I made it with 1/2 the sugar, but next time I will cut it back to 1/4 the sugar or just let the pinapple be the sweetener.
By marilynyfreeman...
South Holland, 52
on July 04, 2010
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Absolutely divine. I halfed the recipe. I also didn't put the pineapples in the food processor but just cut them i very small bits. I just made it and tried it while it was still warm. Extremly delicous! I did have to add ore cornstarch to get the pudding to the right thickness.
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