Captain Swann's Port Royal Pineapple & Coconut Pudding
A delightful and exotic dessert fit for a governor's table, marrying the tropical flavors of fresh pineapple and creamy coconut. This pudding is surprisingly light yet satisfying, with a golden caramel top that evokes the treasure chests of the Caribbean.
Directions
- 1
In a medium saucepan, combine the diced pineapple, coconut milk, 1/2 cup granulated sugar, cornstarch, and salt. Whisk until the cornstarch is fully dissolved.
- 2
Heat the mixture over medium heat, stirring constantly with a whisk, until it thickens and comes to a gentle boil. Continue to cook for 1 minute, stirring.
- 3
Remove the saucepan from the heat. In a small bowl, whisk together the egg yolks and lime juice.
- 4
Temper the egg mixture by slowly whisking in about half a cup of the hot pineapple mixture into the egg yolks. Then, slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
- 5
Return the saucepan to low heat and cook for 1-2 minutes, stirring, until the pudding thickens further. Do not boil.
- 6
Remove from heat and stir in the vanilla extract. Pour the pudding into individual serving ramekins or a single large serving dish.
- 7
Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until firm.
- 8
Just before serving, sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top of the chilled pudding. Using a kitchen torch, caramelize the sugar until golden brown and bubbly (alternatively, place under a broiler for 1-2 minutes, watching carefully).