Tropical Pudding
Author: April Ozbilgin
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
- 1 Box Vanilla Wafers
- 2 Cups Granulated Sugar
- 2 Cups Milk
- 4 Egg yolks
- 2 Tablespoons Butter
- 2 Teaspoons Vanilla Extract
- 8 ounce Can Crushed Pineapple
- ½ Cup Strawberries, chopped
- ½ Cup Shredded Coconut
- 1 Cup Heavy Whipping Cream
- ¼ Cup Powdered Sugar
- 1 Cup Pecans, toasted and chopped
- ¼ Cup Maraschino Cherries
- First, separate the egg yolks and place in a medium-sized mixing bowl. Wisk well.
- Next, mix the granulated sugar and milk in a 2-quart saucepan.
- Turn the heat on medium-high and stir constantly.
- Once the milk is hot, temper the egg yolks by slowly pouring ½ cup hot milk into the egg yolks while constantly whisking.
- Then, slowly whisk the egg and milk mixture back into the milk in the saucepan.
- Continue whisking until the mixture thickens.
- Remove from heat and whisk in the butter and vanilla extract.
- Arrange the vanilla wafers in the bottom of your serving dish.
- Next, evenly distribute the crushed pineapple, chopped strawberries, and coconut over the wafers.
- Then pour the warm pudding evenly over the mixture.
- Top with the chopped pecans.
- Allow the pudding to cool.
- In a large mixing bowl, whisk the heavy cream with the powdered sugar until thick and fluffy.
- Spread over the pudding.
- Finally, top with Maraschino Cherries and serve at room temperature or chilled.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2017/06/tropical-pudding.html
3.5.3226