Tuesday, July 24, 2012

Gluten-Free Coconut Pineapple Dessert

4 large egg yolks, room temperature
3 cups coconut milk (full cream)
3 tablespoons powdered sugar/icing sugar
2 cups fresh shredded pineapple
1 teaspoon pure vanilla extract
1 tablespoon rice flour

Whisk flour, 1 cup coconut milk, egg yolks, powdered/icing sugar, and vanilla to fully combine. Heat the rest of the coconut milk on medium heat until just warmed through and whisk in the egg mixture. Continue whisking until sauce is thick and shiny. Bring to a boil for two minutes whisking constantly. Remove from heat, divide into six 6 oz ramekins (or equivalent) and refrigerate for an hour before serving with fresh whipped cream.

Keep refrigerated.


Anonymous said...

This looks so good but what do you do to shred the pineapple?

Mia said...

Use a food processor or a cheese grater.

Anonymous said...

I just tried this and maybe I used the wrong cocunut milk, but I can't imagine anyone liking it. I added 1/2 more sugar and tried other sweeteners but nothing made it taste good. Will try to turn it into curry because I don't want to throw it all out!

Mia said...

I am sorry this did not work for you. I used pure coconut milk and it was very good

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