Pineapple Pudding

Pineapple pudding is one of my favourite of all the puddings. I always prepare puddings with egg but thought of preparing an egg-less one today as my 50th post. Bread pieces & grated coconut give this pudding a different taste. I have baked this one but you can even steam it or just refrigerated for 6 to 8 hours and use. This is a very simple recipe prepared for 4 to 5 people. Do try it out & enjoy each and every scoop !!

Ingredients

• 2 cups Pineapple pieces 
• 1 cup Grated Coconut 
  
• 2 slices of Bread 
• 1 cup Sugar 
  
• 2 tbsp Butter
• 2 cups Milk
• 6 Elachi 
• 1 tsp Pineapple essence
• Brown Sugar  

Directions

1. Preheat oven to  325 degrees F.
2. Grease a small baking tray with little butter & layer bread pieces.
3. In a separate bowl, beat milk & sugar  thoroughly.
4. Add pineapple essence & finely powdered elachi into it.
5. Saute grated coconut & pineapple pieces in butter for 5 min & transfer into the bowl.
6. Mix everything & pour on top of the layered bread pieces.
7. Bake for 30 to 35 min.
8. Take it out from the oven, sprinkle brown sugar on top and allow it to cool.
9. Refrigerate for 5 hours and enjoy this exotic dessert.

Sharing this recipe with:

• Contest of the Month hosted by Manjula's Kitchen. 
• Food of the month event (Festive/Party theme) hosted by Amy.