Zutaten für Caribbean Pina Colada Pudding
- Skim Milk
- 1/4 cup cornstarch
- 1/2 cup packed light brown sugar
- Vanilla Extract
- Coconut Extract
- Whole Wheat Bread
- Crushed Pineapple
- Shredded Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Caribbean Pina Colada Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Caribbean Pina Colada Pudding
- Preheat oven to 350°F (175°C). Grease an 8-inch baking dish.
- In a medium saucepan, whisk together the milk, cornstarch, and brown sugar until the cornstarch is fully dissolved.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. This should take about 5-7 minutes.
- Reduce heat to low and simmer for 2 minutes, stirring continuously, to ensure the pudding is smooth and cooked through.
- Remove from heat and stir in the vanilla extract, almond extract, and rum extract (if using).
- Gently fold in the bread cubes and crushed pineapple.
- Pour the mixture into the prepared baking dish.
- Sprinkle the top evenly with shredded coconut.
- Cover the baking dish with foil or plastic wrap.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set completely and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
75g
Fat
2g
Carbs
13g
