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. More Pudding Recipes

December 2006


Credit: © Petrina Tinslay

Recipe Summary test

30 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

The pudding can be refrigerated overnight.

Suggested Pairing

Moscato d'Asti, a low-alcohol, slightly fizzy dessert wine from Piedmont, is incredibly versatile with food.