For a light, refreshing, and yummy summer dessert, or salad, you’ve got to make Pineapple Coconut Pudding. It’s an incredibly simple recipe. You may want to make substitutions to suit your tastes – like using Greek yogurt instead of sour cream, a different soda, or coconut cream instead of coconut condensed milk.
Pineapple Coconut Pudding
Ingredients
- 1 can (20 oz) unsweetened crushed pineapple
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 can (7.5 oz) coconut condensed milk
- 1 cup sour cream
- 3/4 cup ginger beer
- 3/4 cup shredded coconut
- 1/2 cup chopped macadamia nuts, for serving, optional
- Pineapple chunks and coconut, for serving, optional
Instructions
- Drain pineapple, reserving juice. Set aside.
- In a medium saucepan pan, sprinkle gelatin over water. Let stand 1 minute, cook and stir over low heat, until gelatin dissolves, about 2 minutes.
- Remove from heat. Whisk in condensed milk, sour cream, ginger beer, and reserved pineapple juice.
- Transfer to a large bowl, cover and refrigerate for about 45 minutes, until thickened slightly. Stir occasionally.
- Fold in coconut and reserved pineapple. If desired, pour into a 6 cup ring mold, coated with cooking spray. Cover and refrigerate about 3 hours, until set.
- Serve with nuts, coconut, and pineapple chunks. If using a mold, unmold onto a serving dish and fill center with nuts, pineapple chunks, and coconut.