Tropical Pudding Recipes

Steps:

• Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
• Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
• Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
• Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

Steps:

• Place half of the bread cubes in a 2-cup baking dish coated with cooking spray. Combine the banana, pineapple, coconut and lemon juice; spoon over bread cubes. Top with remaining bread cubes., In a bowl, beat the egg and brown sugar. Add the cream and vanilla; mix well. Pour over bread and press down slightly. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

Steps:

• Combine milk and pudding mix in a bowl and whisk or mix until smooth.
• Add rum, lime juice, and pineapple, and stir well.
• Fold in whipped topping. Once the mixture is smooth and uniform, divide it among 8 small cups.
• Place the cups in the refrigerator until ready to serve, at least 30 minutes.
• Garnish them with pineapple wedges and lime slices, if using. Enjoy with a spoon!

Steps:

• Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk.
• Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes.
• Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours.
• Beat the whipping cream with an electric mixer until stiff peaks form.
• Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer.
• Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving.

Steps:

• Sprinkle gelatin over papaya juice nectar in a medium saucepan, and let stand for 1 minute.
• Add sugar and cook papaya mixture over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove mixture from heat and stir in lime rind. Chill mixture until consistency of unbeaten egg white.
• Add plain yogurt, pineapple and coconut extract, stirring well. Spoon ½ c pudding mixture in 6 individual dessert bowls; set aside.
• Peel and slice mango, brushing each slice with the lime juice. Arrange slices evenly over pudding mixture. Serve chilled.

Steps:

• Place rice, water, and salt in a heavy saucepan and bring to a boil. Decrease the heat and cook covered over low heat for 40 minutes. Do not uncover until the rice is done. Remove from the heat and uncover.
• Stir 1 can of coconut milk and the agave nectar into the rice and bring to a boil. Decrease the heat to a simmer and cook, stirring frequently, about 5 minutes, or until thickened. Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then refrigerate. Skim the cream off the top of the second can of coconut milk and set aside. (Use the rest of the coconut milk for another purpose.) To serve, spoon the rice pudding onto individual plates or into bowls.Arrange the mango, banana, and pineapple slices around the pudding and drizzle coconut cream on top. Sprinkle with toasted coconut and serve.

Steps:

• in a small bowl add currants and rum, set aside for 30 minutes.
• mix cooked rice with milks, sugar, ginger and salt in a large saucepan.
• bring to boil, lower to simmer, stir in currants.
• simmer for 40 minutes until thickened.
• mix in 1/2 c diced mango and 1/2 c diced papaya.
• divide into serving cups, garnish with remaining diced fruit and top with toasted coconut.

Steps:

• Butter a shallow 2-quart casserole.
• Preheat oven to 300°F.
• In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
• Mix in bread cubes.
• Spoon into prepared dish and top with remaining cup coconut.
• Bake pudding 1 hour.
• Serve warm with whipped cream, vanilla ice cream or a custard sauce.