in Dessert Recipes

Almond pudding with pineapple and roasted coconut flakes

updated

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Ingredients for 10 servings:

  • 2 packs of pudding powder, almond flavor
  • 1 liter of milk
  • 2 cups of cream
  • 1 bag(s) of biscuits (Amarettini)
  • 1 can pineapple (pieces)
  • 100 g desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

super delicious

Cook the pudding according to the instructions, then let it cool but not set. Then peel off the skin. Whip two cups of cream (one will do, and if you can’t do without it, just don’t use cream), fold in the cream, and refrigerate for a few hours. Pour the pudding into a quiche dish or similar. Then lightly toast the coconut flakes in a pan. Drain the pineapple pieces well. Crumble the amaretti biscuits and spread them on the pudding, then arrange the pineapple pieces on top and sprinkle with the cooled coconut flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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