Pina colada pudding

Pineapple and coconut – what is there not to love!  This is a super-quick dessert which would be well received at home for a get together and dinner parties at home as we are gearing up for the Christmas period. Serves 3-4.

Ingredients

120g coconut milk

120g milk

60g white sugar

40g toasted desiccated coconut (plus small amount for garnish)

2 tbsp cornflour

1 whole egg

1 tbsp orange zest

1 large banana, cut into slices

½ teaspoon rum

½ teaspoon vanilla extract

Diced fresh pineapple

Method

Pre-heat the grill.  In a small saucepan bring the milk, coconut milk and orange zest to the boil.  Once boiled, remove from the heat and add the toasted coconut – allow this to infuse for 15-20 mins.  In a separate bowl, mix the egg and sugar together along with the rum and vanilla extract.  Add the hot milk to this and return the mix to a clean saucepan.  Mix the cornflour with a small amount of water and add this to the mix.  Over a low heat, gently heat the mixture whilst continuously whisking until it thickens.

Pour the mixture through a small sieve into a glass or mould and allow to set in the fridge for around one hour.

Sprinkle a small amount of sugar on each banana slice and caramelise using a blow torch; if you don’t have one under a hot grill will do the job.  Add these to the top of the mousse along with the remaining coconut and diced pineapple and serve.

Gary Townsend, Chef Owner, Elements
19 New Kirk Road, Bearsden, Glasgow. G61 3SJ

www.elementsgla.com