Pineapple Coconut Pudding

Name: Pineapple Coconut Pudding
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g Coconut milk; 3 slices Gelatine Tablets; 200g pineapple; 300g pineapple juice

by Jiujiuwei

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

You can still eat pudding when it's cold. The sweet and sour pineapple is mixed with the fragrance of coconut, appetizing, Q-bomb, how can such a pudding be missed!
This time I used Jiaguoyuan's 100% NFC pineapple juice and coconut water without adding a drop of water. High Vitamin C allows you to eat healthy.

Ingredients

Pineapple Coconut Pudding

1. Prepare the required ingredients;

2. Cut 3 gelatine slices into sections, soak in cold water for later use;

3. Put 600 grams of coconut milk into a container and heat (you can also put it in a microwave oven and heat for 3 minutes), squeeze the soaked gelatine slices to dryness, and put them in the coconut milk and stir until completely melted;

4. Pour it into a cup, and then put it in the refrigerator until it solidifies;

5. Put 200 pineapple pulp into the chopper, pour 50 grams of coconut water and 200 grams of pineapple juice;

6. Stir and beat into a granular fruit puree;

7. Take the solidified pudding out of the refrigerator, slowly pour it into the pineapple-coconut puree, and a cup of sweet, Q-bomb pineapple-coconut pudding is ready. "Jiaguoyuan, focus on 100% juice, zero addition"

Tips:
1. You can replace coconut milk with coconut milk, so that the coconut flavor is stronger.
2. Mix the pineapple pulp with pineapple juice and whipped into a granular puree for a better taste.