pineapple coconut cookie pudding

Name: Pineapple Coconut Cookie Pudding
Cuisine: American
Ingredients: 2/3 cup(s) sugar; 2 tablespoon(s) flour; 3 - egg yolks; 2 cup(s) milk; 1 teaspoon(s) vanilla; 15-18 - crunchy coconut cookies (not the macaroon type); 8 ounce(s) can crushed pineapple, well drained; - whipped cream

1 Pinch

Megan Stewart

Middletown, OH

Updated on Jun 9, 2019

This recipe was in the July 11, 2018 food section of the Wilmington NC paper.

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method Stove Top

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Ingredients

2/3 cup sugar
2 tablespoons flour
3 - egg yolks
2 cups milk
1 teaspoon vanilla
15-18 - crunchy coconut cookies (not the macaroon type)
8 ounces can crushed pineapple, well drained
- whipped cream

How To Make pineapple coconut cookie pudding

Step 1

Combine sugar and flour in heavy saucepan. Stir to mix. Add egg yolks, but do not mix yet. Gradually add milk, stirring yolks into mixture with it. Cook over med heat until pudding begins to thicken. Remove from heat and stir in vanilla, coconut, cookies and pineapple. Mix well. Allow to cool slightly. Top each serving with whipped cream.
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