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Coconut Pudding with Pineapple and Candied Cashews

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This dessert is called a soufflé at Philipkutty's Farm, but it's much more like a rich, creamy pudding with deep tropical flavors and a sweet, nutty garnish. Here it's molded in an 8-inch square pan; the pudding can also be prepared in individual custard cups or ramekins. Cooking the pineapple mixture is key because raw pineapple contains an enzyme that prevents a pudding from setting.

Pairing Suggestion

Moscato d'Asti, a low-alcohol, slightly fizzy dessert wine from Piedmont, is incredibly versatile with food. The 2005 La Spinetta Bricco Quaglia bottling is round and citrusy, while the 2005 Bartenura, a kosher wine, is full of melon flavors.

Coconut Pudding with Pineapple and Candied Cashews

(14 people have added this recipe to their favorites.)
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Coconut Pudding with Pineapple and Candied Cashews

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Coconut Pudding with Pineapple and Candied Cashews

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