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.