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Happy Monday everyone!
One day I had a pineapple. It wasn’t a great one, it was completely unripe and sad looking, so I sat it on the balcony to let it ripen. A week later it was still there (as it always happens when I store produce outside…). I thought how stupid of me to buy a pineapple in the winter, I was sure it wasn’t going to have a great taste on its own, either, so I decided to turn it into a very summery pudding. A handful of ingredients, extra easy and quick, try it! It’s delicious, too.
PINEAPPLE & GINGER PUDDING {vegan + gluten free}
by Marta Giaccone
Recipe
serves 4
prep time: 10 mins, cook time: 15 mins, total: 25 mins + cooling/fridge time
600 gr of fresh pineapple, already chopped (hard part in the center removed)
a small piece of fresh ginger
lemon juice
1/3 cup + 1 tbsp / 50 gr corn starch (or other starch)
2 tbsp / 30 gr sugar (I used brown sugar)
ground cinnamon
dark chocolate
fresh mint
Method
- Grate the ginger and purée it together with the pineapple, a squeeze of lemon juice and, if desired, a couple of fresh mint leaves. Filter the resulting smoothie (I used a tea strainer, it took a few minutes). Or if you have a juicer you’re all set. In total we need 2 cups or 500 ml of juice.
- Add the starch to a small/medium pot, then add a small amount of the juice and stir to incorporate. When a thick paste forms, you can add the rest of the juice. If you add too much juice at once it will get really clumpy!
- Add the sugar and a little bit of cinnamon. Stir well until the sugar is dissolved.
- Set pot on a medium flame and bring to a boil. Lower the flame and cook for about 15 minutes, stirring often.
- Let cool for about 30 minutes, transfer to 4 small glasses/jars gradually folding in some chopped chocolate (don’t mix too much because if the pudding is still warm the chocolate will melt). Cover with plastic wrap and let firm up in the fridge for a few hours or overnight.
- Serve chilled.
