- 2 cups fresh pineapple, cut into 1/2-inch pieces
- 1/4 cup granulated sugar
- 1 envelope unflavored powdered gelatin
- 1/4 cup water
- One 14-ounce can sweetened condensed milk
- One 14-ounce can unsweetened coconut milk
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1/8 teaspoon pure vanilla extract
- 1 large egg white
- 2 tablespoons light brown sugar
- 1/2 cup salted roasted cashews, split lengthwise
- In a small skillet, cook the pineapple with the granulated sugar over moderate heat, stirring occasionally, until the sugar is dissolved and the pineapple is just tender, about 5 minutes. Transfer to an 8-inch square glass or ceramic baking dish.
- In a small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
- Meanwhile, in a large bowl, whisk the sweetened condensed milk with the coconut milk, 1 tablespoon of the lime juice and the vanilla.
- Warm the gelatin over moderate heat, swirling the pan, until dissolved. Pour the gelatin mixture into the condensed milk mixture and stir gently until blended.
- In a stainless steel bowl, beat the egg white until firm peaks form; fold into the condensed-milk mixture, then pour the mixture over the pineapple. Cover and refrigerate until set, at least 2 hours.
- Meanwhile, in a small skillet, combine the brown sugar with the remaining 1 teaspoon of lime juice and cook over moderately high heat until just melted. Add the cashews and stir to coat. Transfer to a plate to cool and harden.
- Carefully cut the coconut pudding into squares and transfer to plates with a metal spatula. Sprinkle each square with candied cashews and serve.
The pudding can be refrigerated overnight.
Moscato d'Asti, a low-alcohol, slightly fizzy dessert wine from Piedmont, is incredibly versatile with food.