Super Easy Pineapple pudding- Best Dessert Recipe

Welcome to Cooking with Taz, today we're making pineapple pudding.

Gather ingredients: 3/4 cup diced pineapple, 3/4 cup sweetened condensed milk, 1/4 cup agar agar strands, 1 teaspoon vanilla extract, 1 1/2 cups milk, 1/4 cup grated coconut, 8 to 10 cashew nuts, 1 tablespoon ghee, and 2 tablespoons sugar.

Place a saucepan over medium heat and add the diced pineapple. If using fresh pineapple, add 1 tablespoon of sugar. Cook for 5 to 10 minutes until slightly mashed but not overcooked.

In another saucepan, pour 1 1/2 cups of milk and add 3/4 cup of sweetened condensed milk. Combine well and let it cook until it starts to boil, then lower the flame and let it thicken.

In a separate pan, add 1/4 cup of agar agar strands and 1/4 cup of water. Turn on the flame and stir until the agar agar dissolves.

Once the milk has boiled and thickened, add the dissolved agar agar to the milk. Strain if there are any undissolved strands, then combine well and cook for a couple of minutes.

Remove the pan from heat and add the cooked pineapple to the milk mixture. Let it cool down for a while.

Pour the pudding mixture into greased ramekins or a cake pan. Refrigerate for 1 to 2 hours until set.

For the topping, heat a nonstick pan over medium heat and add 1 tablespoon of ghee. Once melted, add 1/4 cup of grated coconut and stir.

Add the cashew nuts and 2 tablespoons of sugar to the coconut. Sauté until the coconut turns golden brown, then remove from heat and let cool.

Coarsely grind the sautéed mixture in a coffee grinder or blender to create the topping for the pudding.

After 1.5 hours, remove the pudding from the refrigerator. It should be set perfectly. Transfer from ramekin to a dessert plate and top with the coarsely ground coconut and cashew mixture.

Equipment Needed

Dietary

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