Food + Wine

Oh Hey, Puddin’

Oh hey, puddin’.  How’s you?  Oh, me?  Yeah, this week has been dog biscuits.  It has not been great.  I would like to trade it in for another, please.  And thank you.  But you know what doesn’t suck?  This. THIS dessert is so damn awesome.

Coconut buttermilk pudding (tangy and sweet and creamy)… with salted pecan granola (sweet and salty and nutty)… and caramelized pineapple (rich and buttery and sweet)…

I mean.

Come. On.

It’s enough of a thing to make this damn week go unnoticed.

For real, though.  This ish is the bizNASS.




serves 4-6


(can make in advance)

Pour out 2 cans of full fat coconut milk (anywhere from 12-14 oz in size) into a large measuring glass.  You should have roughly 3 cups of coconut milk.  Add enough full fat buttermilk to the measuring glass to equal 4 1/2 cups of liquid.

In a large saucepan over medium heat, add the following…

  • 4 cups of the coconut/butter milk mixture

(Reserve the 1/2 cup for later) Continue to heat until steaming.

While that works, in a large bowl, whisk the following, until no lumps are present…

  • 1/2 cup light brown sugar
  •  1/3 cup cornstarch
  • 1/2 tsp kosher salt

Whisk into the bowl…

  • 6 large egg yolks
  • the remaining 1/2 cup of coconut/butter milk

Whisk in half of the hot milk mixture into the egg mixture until smooth.  Then slowly mix the warmed egg/milk mixture into the saucepan of milk mixture.

Cook this over medium heat, whisking constantly, until the mixture comes to a boil.

Cook this, while whisking, until it has thickened to a pudding-ish texture.  This could take 3-4 minutes.

Remove from the heat and stir in…

  • a good splash vanilla extract

Transfer to a bowl and cool slightly, stirring a few times.  Once it’s at room temperature, place a piece of plastic wrap directly onto the top of the pudding and refrigerate for at least 4 hours.


(can make in advance)

Sure, you can use any granola you’d like.  But my granola is just so damn good.  I haven’t updated the (very old) post for it, so be kind… But the recipe is still solid, and I refer to it constantly.  Because I make this stuff ALL THE TIME.  Just substitute pecans for the walnuts for this particular recipe.  Or don’t.  Walnuts still rock.


Break down a whole pineapple.  Cut flesh into bite sized chunks.

In a large pan, on medium heat, melt 4 TB unsalted butter and begin to brown.

Add 4 TB light brown sugar to the butter.

Allow the sugar to melt into the butter, stirring to eliminate any lumps.

Add your pineapple chunks (and any residual juice) to the butter/sugar mixture.

Season with a couple good pinches of kosher salt.

Coat the pineapple in the mixture, stir or toss accordingly.

Allow the pineapple to soak up the flavors for about a minute as you watch it….

You should have a syrupy concoction now that makes you want to dive in. Please don’t.

Taste to check seasoning, adjusting anything if necessary. (note- every pineapple is different, so without being there to taste yours, I can’t say this sugar is the right amount.  That’s why you taste as you go.)

Dessert Time, Yo:

Spoon 1/2 cup (ish) of the pudding into a glass, or bowl.

Top with a big ole handful of your granola.

Top with a good loving amount of your pineapple + it’s sauciness.

Dollop with more pudding.  Mainly because it’s that good.

Garnish with a pineapple chunk?  Or don’t.


Love me.

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