Postre de piña y leche de coco

Ingredientes

• 10 to 12 tea biscuits (cookies) (see notes)
• 1/2 cup coconut milk (to dunk the biscuits)
• 2 1/4 teaspoon gelatin (soaked in 1/4 cup of cold water)
• 1 can Pineapple in syrup (drained and reserved (234gms can))
• 2 tablespoons desiccated coconut
• 1/2 cup sweetened condensed milk
• 1/4 cup coconut milk (use the leftover milk after dunking)
• 1/2 cup whipping cream
• 2 tablespoons sugar
• 1/2 cup sugar

Preparación

1. 1

   --- Prepare the base ---

2. 2

   Prepare the base: Dunk the biscuits in coconut milk and cover the base of the pudding dish (you may skip this entire step and just make the pudding)

3. 3

   --- Prepare the pudding ---

4. 4

   Prepare the pudding: Chop the pineapple and cook them until softened. (If using fresh pineapple, then add enough sugar while cooking to make it sweet). Let this cool before moving to the next step.

5. 5

   Prepare the pudding: Warm up the soaked gelatin lightly in the microwave for 10 seconds or keep it in a bowl of hot water.

6. 6

   Prepare the pudding: Add the cooled pineapple into a mixie or food processor along with desiccated coconut, condensed milk, coconut milk, gelatin water, and the reserved syrup

7. 7

   Prepare the pudding: Blend this in pulse mode until combined and almost smooth. Transfer the mixture to a large bowl.

8. 8

   Prepare the pudding: Use another bowl to whip the whipping cream with sugar until stiff peaks. (you may use dream whip or cool whip)

9. 9

   Prepare the pudding: Fold the whipped cream into the pineapple mixture until combined.

10. 10

    Prepare the pudding: Transfer this over the biscuit layer and spread using the back of the spoon.

11. 11

    Prepare the pudding: Refrigerate for 3 to 4 hours or overnight to set completely.

12. 12

    --- Prepare the caramel shards ---

13. 13

    Prepare the caramel shards: Heat a pan and add the sugar - do not stir.

14. 14

    Prepare the caramel shards: Let it melt completely and caramelize to an amber colour.

15. 15

    Prepare the caramel shards: Prepare your counter with a sheet of foil or baking paper.

16. 16

    Prepare the caramel shards: Pour the hot caramel over the foil or parchment paper and top it with another baking paper or foil and quickly roll it out to thin. Let it cool on the counter.

17. 17

    Prepare the caramel shards: Remove and break them into pieces or powder.

18. 18

    --- garnish and serve ---

19. 19

    garnish and serve: Garnish the pudding with the prepared caramel shards and serve cold.