Coconut Cream with Caramelized Pineapple

Prepare the cream: in a large saucepan, combine the sugar and cornstarch

Add the coconut milk and milk and stir well

Bring to a boil over high heat, stirring constantly, for about 2 minutes or until it thickens and sets. Reserve

Grease a ring mold with oil, 20cm in diameter

Place the cream mixture into the mold, taking care not to form air bubbles

Let it cool to room temperature

Cover with plastic wrap and refrigerate for 6 hours or until the cream is firm and releases from the sides of the mold

Prepare the pineapple: in a large saucepan, combine the sugar and butter and cook over moderate heat, stirring until caramelized

Add the pineapple (the sugar will dissolve), stir well and increase the heat

Cook until the sugar dissolves, then remove from heat and let cool

Unmold the cream and serve with caramelized pineapple all around

501 calories per serving