Coconut Pudding with Caramelized Pineapple

Prepare the pudding: In a large saucepan, combine the grated coconut 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 thickened. Reserve

Grease a 20cm diameter ring mold with oil

Place the pudding mixture in the mold, spreading it evenly to avoid air pockets

Let cool at room temperature

Cover with plastic wrap and refrigerate for 6 hours or until firm and easy to release from the mold

Prepare the pineapple: In a large saucepan, combine the grated coconut and butter and cook over medium heat, stirring until caramelized

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

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

Release the pudding from the mold and serve with the caramelized pineapple

501 calories per serving