Indulge in a taste of the tropics with this creamy and refreshing Pina Colada Pudding. Made with coconut milk, pineapple, and rum extract, this dessert will transport you to a sunny beach in no time. The smooth and luscious texture combined with the tropical flavors makes it a perfect treat for any occasion. It's easy to make and will surely impress your family and friends.
Ingredients
- 1 can (13.5 oz) coconut milk
- 1/2 cup pineapple juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple
- 1 teaspoon rum extract
- 1 cup whipped cream
- Maraschino cherries and shredded coconut, for garnish
Directions
- In a saucepan, combine coconut milk and pineapple juice. Heat over medium heat until hot but not boiling.
- In a separate bowl, whisk sugar, cornstarch, and salt together. Gradually add the mixture to the hot coconut milk, whisking constantly.
- Continue cooking and whisking until the mixture thickens and comes to a boil. Boil for 1 minute while stirring constantly.
- Remove the saucepan from heat and stir in the crushed pineapple and rum extract.
- Transfer the pudding to individual serving dishes or a large bowl. Cover with plastic wrap, making sure it touches the surface of the pudding to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours or until set.
- Before serving, garnish with whipped cream, maraschino cherries, and shredded coconut.
