Pina Colada Pudding with Pineapple and Chilli Ragout

Pudding:

1. Finely grind the coconut flakes and place in a larger saucepan. Peel the pineapple (same for the filling and the ragout) and remove the hard center. Cut into cubes the size of a game cube. Provide. Stir 2 sachets of gelatine into the cold rum and allow to swell.
2. Pour milk and cream into the ground coconut flakes in the pan and bring the mixture to a boil. Turn the heat down and simmer gently for approx. 5 minutes. During this, add the vanilla sugar and sugar and stir every now and then. If you want the pudding clear, you have to pour the liquid through a fine sieve, put it back into the pot, put it back on the still slightly warm stove and immediately stir in the swollen gelatin vigorously. Stir until it has completely dissolved and pour the liquid into a mold.
3. If you want to keep the ground coconut flakes inside, stir in the gelatine immediately after simmering for 5 minutes. To do this, briefly pull the pot off the plate and stir until it has completely dissolved. Pour the liquid mass into a mold or bowl and place in the refrigerator to “tighten”. If the coconut flakes stay in, they rise a little to the surface and form a firm, creamy finish.

Filling:

1. In the meantime, puree 350 g pineapple cubes and stir in the vanilla sugar. Put the rum in a saucepan, stir in the gelatin and dissolve over a low heat while stirring. Remove from heat, stir in 2 tablespoons of pineapple puree and then pour everything into the puree and stir.
2. When the pudding mixture begins to set slightly, take the mold out of the refrigerator for a moment and pour in the puree in a circle. It should then sink in slightly. Put the mold back in the refrigerator and let everything set properly. Ideal overnight.

Pineapple ragout:

1. Put sugar in a larger saucepan and dissolve to caramel over medium heat. Add 750 g pineapple pieces and caramelize in them. Deglaze with the orange juice, sprinkle a pinch of salt, turn the heat down and let everything simmer for about 4 – 5 minutes.
2. Mix and stir in the cornstarch in the rum. Bring to the boil briefly and add the chilli flakes. If you don’t like it a bit spicy, you can leave it out.
3. Let everything cool down, serve later with the pudding ………. and let it taste good.

Annotation:

1. If children eat, you can also use aroma for the rum. You have to replace the amount of liquid in the pudding with water, in the puree and in the ragout with orange juice.