Can I use light coconut milk?
While you can, full-fat coconut milk is recommended for the best creamy texture and rich flavor.
DESSERT
Dominican Coconut and Pineapple Pudding (Majarete de Coco y Piña)
This creamy Dominican Coconut and Pineapple Pudding, known as Majarete de Coco y Piña, is a delightful dessert that combines the tropical flavors of coconut milk and fresh pineapple with a hint of cinnamon. It's a comforting and naturally gluten-free treat perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
In a large saucepan, whisk together the coconut milk, diced pineapple, cornstarch, granulated sugar, ground cinnamon, and salt until well combined and the cornstarch is fully dissolved.
02
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly with a whisk to prevent lumps and sticking. Continue to cook for 15-20 minutes, or until the pudding thickens significantly and coats the back of a spoon.
03
Remove the saucepan from the heat and stir in the vanilla extract.
04
Pour the hot pudding into individual serving bowls or a large serving dish. Allow it to cool at room temperature for 15 minutes.
05
Cover the bowls or dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
06
Before serving, sprinkle with additional ground cinnamon for garnish.
About This Recipe
This creamy Dominican Coconut and Pineapple Pudding, known as Majarete de Coco y Piña, is a delightful dessert that combines the tropical flavors of coconut milk and fresh pineapple with a hint of cinnamon. It's a comforting and naturally gluten-free treat perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smooth pudding, you can blend the pineapple with a small amount of coconut milk before adding it to the saucepan. Adjust sugar to your preference, especially if your pineapple is very sweet.
Easy Substitutions
If fresh pineapple is unavailable, you can use 1/2 cup of well-drained canned crushed pineapple. For a richer flavor, you can add 1/4 cup of sweetened condensed milk along with the sugar, reducing the granulated sugar slightly.
Storage & Reheating
Store leftover Dominican Coconut and Pineapple Pudding in an airtight container in the refrigerator for up to 3 days. It is best enjoyed chilled.
Serving Suggestions
Serve chilled, perhaps with a dollop of whipped cream or a few toasted coconut flakes. It pairs wonderfully with a cup of strong Dominican coffee or a light fruit salad.
Common Mistakes
Not whisking constantly: This can lead to lumps and a burnt bottom. Stir continuously until thickened. Not chilling long enough: The pudding needs ample time in the refrigerator to set properly. Rushing this step will result in a runny texture. Overcooking: While it needs to thicken, overcooking can make the pudding too stiff or gummy. Cook until it coats the back of a spoon, then remove from heat. Not covering properly: If not covered with plastic wrap directly on the surface, a thick skin can form on top of the pudding.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this pudding is excellent when made a day in advance, allowing the flavors to meld and the pudding to set perfectly.
What if my pudding is too thin?
If your pudding doesn't thicken enough, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then whisk it into the simmering pudding and cook for another 2-3 minutes until desired consistency is reached.
MORE TO KNOW
Majarete is a traditional Dominican corn pudding, but this coconut and pineapple version offers a tropical twist that is equally beloved. The key to a smooth, lump-free pudding is constant whisking, especially in the initial stages of cooking. Don't be tempted to walk away from the pot, as cornstarch can clump quickly. The pudding will continue to thicken as it cools, so it's okay if it seems slightly thinner than desired when you remove it from the heat.
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