Terry's Hawaiian Coconut Pudding
2 cups coconut milk
1 cup whole milk
1 cup coconut, shredded and unsweetened
1 can condensed milk
1/2 cup corn starch
1/4 cup sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
Ingredients for topping
2 cups fresh pineapple, finely diced
2 cups sugar
1/2 cup coconut, shredded and unsweetened
In a large pot, combine 1 cup coconut milk with whole milk, sugar and corn starch. Whisk until incorporated. Turn burner on low, stirring every 2 to 3 minutes until mixture thickens. Add remaining coconut milk and condensed. Continue whisking, raise temperature until mixture bubbles and thickens. Turn off heat, add coconut and vanilla extracts and shredded coconut. Stir well. Pour into a 9 x 13 pan. Refrigerate until set ,at least two hours.
For the topping, first toast coconut in the oven on a baking sheet at 400 degrees for about 6 or 7 minutes or until golden brown. Set aside. Heat heavy sauce pan, add sugar, keep temperature on medium. Sugar will liquefy and caramelize. Do not allow it to burn. When caramelizing sugar it is important to stay with it. Don't walk away. When sugar is amber in color turn, off heat, stir in pineapple.
To serve, cut coconut pudding into squares. Scoop a large spoonful of caramelized pineapple on bottom of the dish, put the pudding square on top and sprinkle with toasted coconut.
Serves 8 to 8 people.