Pineapple pudding without milk

Ingredients for 1 servings:

• 1 small can of pineapple, possibly unsweetened, approx. 140 g
• 1 packet of vanilla pudding powder or cream pudding powder, possibly vegan
• 375 ml pineapple juice or pineapple-orange-mango juice
• 2 tbsp, levelled sugar, xylitol (sugar substitute) or coconut blossom sugar

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 38 minutes

for all those who have to or want to do without cow’s milk – also vegan

Drain the can of pineapple thoroughly, reserving the juice. Chop the pineapple into small pieces. Now make a pudding according to the package instructions. Instead of milk, use the reserved juice from the can plus the pineapple juice or pineapple-orange-mango juice, so that you get a total of 500 ml of liquid. If the can of pineapple is already sweetened, only add a little more sugar. I always use unsweetened, as I can then choose the type of sugar. Now stir the pineapple into the hot pudding. Pour into dessert bowls and let cool. You can, of course, also make your own pudding mix.