Red Meat Allergy Friendly Pineapple Pudding with Toasted Coconut
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!