Eggless Pineapple Pudding with Toasted Coconut
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Learn more →Ingredients
4 servings
For the pudding
- 1 can (13.5 oz) full-fat coconut milk
- 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
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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