Pineapple Coconut Pudding with Caramel Shards

Non-alcoholic pina colada pudding for a fancier name! Sweet pineapple and coconut milk pudding for the summer to cool off any stress that the lockdown has brought upon us. I made this pineapple pudding thrice while I was in Yanbu, Saudi and today, I came across my handwritten recipe while cleaning up. I frantically searched my phone for the pics, Alhamdulillah, I have them! Why you ask? I had made these in 2018! 😂 I left all the work, came to the desk to type and share this here because if I leave this for another day, it will never see the light.
Pineapple and Coconut Pudding with Caramel Shards

I made first for us without the biscuit layer, then made this pic version for my friend's kids with biscuit layer and caramel shards and because we couldn't taste this, I made it again for us but I powdered the shards. Nothing can go wrong with Pineapple and Coconut even if your pudding didn't set, it will be tasty as summer heaven!
All the attempts were made with tinned pineapple in syrup, but if you are using fresh pineapple, I only think it would need more sugar.

As I have a truckload of work to finish up around the house because Ramadan is coming, so not gonna delve into too many details of the recipe and ingredients. InshaAllah, will come around and update if required. I guess the two main questions will be a substitute for tinned pineapple and gelatin. I have given the alternate options in the recipe text.

Pineapple and Coconut Pudding

Pineapple Coconut Pudding with Caramel Shards or Pina Colada Pudding Recipe

For the pudding in these pics, I doubled this recipe. So if making for more than 4 people, I would suggest that you double the recipe. 


For the base:
  • 10 to 12 tea biscuits (enough to cover the base of the dish) (a coconut flavoured biscuits would be a great option like Nice.)
  • Coconut milk to dunk the biscuits. 
For the Pineapple Pudding layer:
  • 2 and 1/4 teaspoon gelatin* soaked in 1/4 cup cold water 
  • 1 can of 234gms Pineapple in syrup - drained and reserved**
  • 2 tablespoons desiccated coconut 
  • 1/2 cup sweetened condensed milk 
  • 1/4 cup coconut milk (don't forget to use the leftover after dunking the biscuits)
  • 1/2 cup whipping cream
  • 2 tablespoon sugar 
*May replace with agar agar powder
**If using fresh pineapple, then you may have to add more sugar while cooking the pineapple

For the caramel shards:
  • 1/2 cup sugar ( I made without adding any water but most recipes call for some water)


Prepare the base:
  1. Dunk the biscuits in coconut milk and cover the base of the pudding dish (you may skip this entire step and just make the pudding)
Prepare the pudding:
  1. Chop the pineapple and cook them until softened. (If using fresh pineapple, then add enough sugar while cooking to make it sweet). Let this cool before moving to the next step.
  2. Warm up the soaked gelatin lightly in the microwave for 10 seconds or keep over a bowl of hot water.
  3. Add the cooled pineapple into a mixie or food processor along with desiccated coconut, condensed milk, coconut milk, gelatin water, and the reserved syrup (you may skip the syrup if you used fresh pineapple). 
  4. Blend this in pulse mode until combined and almost smooth. Transfer the mixture into a large bowl.
  5. Use another bowl to whip the whipping cream with sugar until stiff peaks. (you may use dream whip or cool whip)
  6. Fold the whipped cream into the pineapple mixture until combined. 
  7. Transfer this over the biscuit layer and spread using the back of the spoon.
  8. Refrigerate for 3 to 4 hours or overnight to set completely.
Prepare the caramel shards: (you can watch this video)
  1. Heat a pan and add the sugar - do not stir.
  2. Let it melt completely and caramelize to an amber colour.
  3. Prepare your counter with a sheet of foil or baking paper.
  4. Pour the hot caramel over the foil/paper and top it with another baking paper or foil and immediately roll to thin. Let it cool on the counter or fridge.
  5. Remove and break them into pieces or powder.
  6. Garnish the pudding with the prepared caramel shards and serve cold.

Pineapple and Coconut Pudding with Caramel Shards


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations!

Now, back to my cleaning! Have a great weekend!