Low Sodium Pineapple Pudding with Toasted Coconut

Total time1 hr

Prep time15 min

Cook time15 min

Low Sodium Pineapple Pudding with Toasted Coconut

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Ingredients

4 servings

For the pudding

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 cup fresh pineapple, finely chopped
¼ cup maple syrup
3 tbsp cornstarch
2 tbsp cold water
½ tsp vanilla extract
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the coconut sprinkle

½ cup unsweetened shredded coconut
1 tsp maple syrup

Instructions

1
In a small skillet over medium heat, toss the shredded coconut with 1 tsp maple syrup until the coconut is evenly coated. Stir constantly for 3–4 minutes until the coconut is golden and fragrant, watching closely as it can brown quickly. Transfer to a plate and spread in a single layer to cool.
2
In a medium saucepan, combine the coconut milk, chopped pineapple, 1/4 cup maple syrup, and salt. Set over medium heat and cook, stirring occasionally, until the mixture just begins to steam and small bubbles appear around the edges, about 4–5 minutes.

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