Coconut Cream with Pineapple

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

In a bowl, mix pudding powder with sugar (follow the package pudding instructions) and a small amount of coconut milk until smooth.
Heat the remaining coconut milk in a saucepan over medium-high heat until it reaches a boil (100°C / 212°F).
While stirring constantly, pour the pudding mixture into the boiling coconut milk.
Continue stirring and bring back to a boil (100°C / 212°F) in about 1-2 minutes, then remove from heat.
Pour the pudding into a serving dish and press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature for 20-30 minutes.
In a separate bowl, beat the cream with 1 tablespoon of sugar on medium speed for 3-5 minutes until stiff peaks form.
If using fresh pineapple, peel and cut into small pieces; if using canned pineapple, drain the liquid thoroughly.
Gently fold the pineapple pieces and whipped cream into the cooled pudding until just combined.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.