Coconut Pudding with Pineapple and Candied Cashews

1. 1

   In a small skillet, cook the pineapple with the granulated sugar over moderate heat, stirring occasionally, until the sugar is dissolved and the pineapple is just tender, about 5 minutes.

2. 2

   Transfer to an 8-inch square glass or ceramic baking dish.

3. 3

   In a small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

4. 4

   Meanwhile, in a large bowl, whisk the sweetened condensed milk with the coconut milk, 1 tablespoon of the lime juice and the vanilla.

5. 5

   Warm the gelatin over moderate heat, swirling the pan, until dissolved.

6. 6

   Pour the gelatin mixture into the condensed milk mixture and stir gently until blended.

7. 7

   In a stainless steel bowl, beat the egg white until firm peaks form; fold into the condensed-milk mixture, then pour the mixture over the pineapple.

8. 8

   Cover and refrigerate until set, at least 2 hours.

9. 9

   Meanwhile, in a small skillet, combine the brown sugar with the remaining 1 teaspoon of lime juice and cook over moderately high heat until just melted.

10. 10

    Add the cashews and stir to coat.

11. 11

    Transfer to a plate to cool and harden.

12. 12

    Carefully cut the coconut pudding into squares and transfer to plates with a metal spatula.

13. 13

    Sprinkle each square with candied cashews and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.