Coconut Pudding with Pineapple and Candied Cashews


  • 2 tablespoons light brown sugar
  • 1 14-ounce can unsweetened coconut milk
  • 1 envelope unflavored powdered gelatin
  • 1 14-ounce can sweetened condensed milk
  • ¼ cup granulated sugar
  • 2 cups fresh pineapple
  • ¼ cup water
  • + 4 more ingredients
    • 1 large egg white
    • 1/8 teaspoon pure vanilla extract
    • 1 tablespoon plus 1 teaspoon fresh lime juice
    • ½ cup salted roasted cashews

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...

View full recipe at Food & Wine


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