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- 6 Ladyfingers (savoiardi)
- ¼ cup Pineapple Juice
- 1 Tablespoon Malibu (option for adult only dessert)
- 6 Pineapple Rings, cut into pieces
FOR THE COCONUT PUDDING
- ⅓ Cup Sugar
- 2 Tablespoons Cornstarch
- Pinch of salt
- 2 Cups Coconut Milk
- 2 Egg Yolks
FOR THE TOPPING
- 1 Cup Whipping Cream
- 1 Tablespoon Powdered Sugar
- 4 Tablespoons Shredded Coconut
- Make the Coconut pudding as follows: In a saucepan, add the sugar, cornstarch, salt and coconut milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove from heat.
- In a bowl, add the egg yolks and lightly beat.
- Then slowly pour in half of the milk mixture, stirring as you pour. Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil. At this point, have a little taste to see if you have the amount of sweetness to your liking. If you need more, simply add a tablespoon of sugar at a time and taste as you go along.
- Remove from heat, transfer to a bowl and cover with plastic wrap to cool.
- Add the pineapple juice (and malibu if using) to a shallow bowl and dip each lady’s finger in the juice on both sides then arrange in the dish.
- Spread half of the coconut pudding over the lady’s fingers then arrange the pineapple pieces on top.
- Spread the remaining coconut pudding over the pineapples. Spread the remaining coconut pudding over the pineapples.
- Cover the surface of the pudding with plastic wrap and allow to chill completely for at least 4 hours. Overnight is even better.
- Whip the cream and powdered sugar to stiff peaks then spread over the pudding mixture.
- Sprinkle some shredded coconut on the top and refrigerate for 4 hours then serve.