Coconut Pudding with Rum-Caramlised Pineapple – Recipe
Coconut pudding, rum and pineapples. Sounds like summer, right? I made this to celebrate longer days, the arrival of spring and the promise of summer. Ironically it's pouring with rain as I write.
This is another easy, no-bake recipe. The only potentially tricky part is making the caramel for the praline: just remember not to jack the heat up too high, give the sugar a little stir just as it starts to melt and swirl it a little to help it along.
Ready? Let's go.
Ingredients for Coconut Pudding:
100ml water
50g cornflour
70g caster sugar
Pinch of salt
1 can full fat coconut milk
Ingredients for Biscuit Praline:
100g caster sugar
150g digestive biscuits or graham crackers, crushed roughly
Ingredients for Pineapples:
200g fresh pineapple slices
50g light brown sugar
100ml dark rum
To serve:
Raspberry coulis
Young coconut meat
Method:
1. To make the coconut pudding, stir the water, cornflour, sugar and salt until dissolved in a small saucepan. Stir in the coconut milk and heat on medium, stirring constantly until very thick. Pour into four lightly-oiled moulds, leave to cool and chill in the fridge overnight.
2. To make the praline, lay the crumbs out in a thin layer on a silicone mat. Heat the caster sugar over a low heat: when the edges begin to melt, give it a gentle stir with a silicone spatula. When it's a little more melted, swirl until the sugar has fully dissolved and caramelised. Drizzle over the crushed biscuits and leave to set, before breaking everything up into small crumbs in a pestle and mortar.
3. To make the pineapple, dissolve the sugar in the rum and marinade the pineapple slices in the mixture for an hour. Oil a griddle pan and heat on high until it's starting to smoke, then turn the heat down to medium and griddle the pineapple slices. Give each side a minute or so before removing from the heat.
4. Unmould the coconut puddings and serve them with a little of the biscuit praline and some still-warm pineapple slices, along with a drizzle of raspberry coulis and pieces of young coconut meat.
Enjoy, and have fun!
This is another easy, no-bake recipe. The only potentially tricky part is making the caramel for the praline: just remember not to jack the heat up too high, give the sugar a little stir just as it starts to melt and swirl it a little to help it along.
Ready? Let's go.
Ingredients for Coconut Pudding:
100ml water
50g cornflour
70g caster sugar
Pinch of salt
1 can full fat coconut milk
Ingredients for Biscuit Praline:
100g caster sugar
150g digestive biscuits or graham crackers, crushed roughly
Ingredients for Pineapples:
200g fresh pineapple slices
50g light brown sugar
100ml dark rum
To serve:
Raspberry coulis
Young coconut meat
Method:
1. To make the coconut pudding, stir the water, cornflour, sugar and salt until dissolved in a small saucepan. Stir in the coconut milk and heat on medium, stirring constantly until very thick. Pour into four lightly-oiled moulds, leave to cool and chill in the fridge overnight.
2. To make the praline, lay the crumbs out in a thin layer on a silicone mat. Heat the caster sugar over a low heat: when the edges begin to melt, give it a gentle stir with a silicone spatula. When it's a little more melted, swirl until the sugar has fully dissolved and caramelised. Drizzle over the crushed biscuits and leave to set, before breaking everything up into small crumbs in a pestle and mortar.
3. To make the pineapple, dissolve the sugar in the rum and marinade the pineapple slices in the mixture for an hour. Oil a griddle pan and heat on high until it's starting to smoke, then turn the heat down to medium and griddle the pineapple slices. Give each side a minute or so before removing from the heat.
4. Unmould the coconut puddings and serve them with a little of the biscuit praline and some still-warm pineapple slices, along with a drizzle of raspberry coulis and pieces of young coconut meat.
Enjoy, and have fun!
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