Vegan Pineapple Pudding
Olá everyone! Today, I’d like to share a delightful pudding recipe that I created in a spontaneous moment, inspired by a beautiful friendship. Over the past months, we’ve been living in the remote and stunning mountains of northern Portugal. Lately, we faced an unexpected challenge: we’ve been without a car for more than a week. Although I had anticipated (intuitively) this situation, I didn’t prepare accordingly. And somehow also my physical engine was in resting mode the whole week – as if I was with our car together in reparation – , the nearby village and the two small shops felt like miles too far away to walk … So even though we had enough food and leftovers to carry us through the first 6 days, allowing us to stay joyful and at peace despite the dwindling supplies, by the end of the week, we had nearly run out of everything.
But we were incredibly lucky to have made friends with two wonderful people from the village just a week earlier. They kindly helped us by bringing some groceries from the supermarket on their way to their weekend house. Among the items I had asked them to bring was a pineapple— an unexpected gift from our friends.
Our friendship, though new, has already brought us so much joy. Just last week, we shared a delicious orange pudding with them, which I had posted about, and they were thrilled with the recipe. So, I was excited to have a new ingredient to experiment with and create another type of pudding: Pineapple!
As you may have noticed, puddings are one of my favorite things to make! I love exploring the diversity within my “pudding world”, using the same basic, very common method in whatever pudding I create: combining cornstarch and liquids, boiling the mixture until it thickens, and letting it set in the fridge.
This time, I juiced the beautiful pineapple we received from our friends and mixed this freshly juiced pineapple juice with a bit of plant milk, cane sugar, and the usual cornstarch. The result was a tasty, fruity, and tropical pudding that I’m excited to share with you.
I hope you enjoy this new recipe as much as I enjoyed making it. Sending much love and friendship from the heart!
Vegan Pineapple Pudding
Equipment
- 1 juicer unless you are using storebought juice
Ingredients
- 200 ml pineapple juice freshly juiced
- 2 + 1/3 tbsp cornstarch
- 2-3 tsp cane sugar
- 1/3 cup plant milk
- a few pieces fresh pineapple for decoration optional
Instructions
- Mix half of the juice and the cornstarch together until the starch has dissolved. Add the rest of the juice and the sugar.
- Bring the mixture to a boil. Stir or better whisk regularly – it will thicken promptly.
- As soon as it starts to thicken, whisk in the milk. Let simmer and bubble for one or two more minutes.
- Take the pudding off the heat, fill it in two bowls, cups or glasses and let it cool down to room temperature.
- Transfer the pudding to the fridge and let it sit for approximately 1 hour.
- Serve with some more pieces of fresh pineapple (optional).