1 1/2 cups of milk (360 ml)
3/4 cup of coconut milk (180 ml)
1/2 cup of sugar (90 g)
4 tablespoons of cornstarch
1 medium pineapple (420 g), seeds removed, cut into pieces
1/4 cup of corn syrup (Karo - 60 ml)
1 tablespoon of lime juice
1 1/2 cups of milk (360 ml)
3/4 cup of coconut milk (180 ml)
1/2 cup of sugar (90 g)
4 tablespoons of cornstarch
1 medium pineapple (420 g), seeds removed, cut into pieces
1/4 cup of corn syrup (Karo - 60 ml)
1 tablespoon of lime juice
In a medium saucepan, combine the milk, coconut milk, sugar, and cornstarch
Cook over medium heat, stirring constantly with a wooden spoon, until a thick cream forms (8 minutes)
Transfer to a bowl and cover with plastic wrap in direct contact with the surface to prevent formation of a skin
Let cool
In a blender, blend the pineapple with corn syrup and lime juice until smooth
Distribute the coconut cream among four plates and top with the pineapple mixture
Mix with a fork, creating a design
Cover with plastic wrap and refrigerate for about 1 hour before serving
361 calories per serving
