Here is the recipe for the pineapple pudding bars I promised yesterday. The bars are utterly delicious -- I promise. I just wish I had some more of the them! :D They are firm enough to be packed in layers in a box and brought for picnics or field days --- and firm enough to be eaten out of hand. They are also low in sugar, and if you want to cut down on the fat, you can make them without the crust and just serve them as pudding; I think
you would need plates for this though.
The pineapple filling is definitely best if you use fresh pineapple, but you could also use canned. If you use canned, you should just drain the juice away before pureeing the fruit. You could include the juice in the puree if you wished, even though you would have to use a little more corn starch because the puree would be thinner. If you think the filling is not sweet enough (which might especially be the case if you use canned pineapple) you could add a little sugar.
For the coconut pudding, you can substitute the coconut cream with light coconut milk or just more vegan milk if you want a light version. You may also add a splash of vanilla extract, coconut extract, or any other extract you think would taste nice.
For the crust, I used the recipe I shared with you yesterday, Oil-Based Sweet Tart Crust (Pate Brisee), but you could also use another recipe if you have one you like. I let the crust go up the sides of the baking sheet, so that some of the bars had sides, but I think I would just place the crust on the bottom next time, so all the bars will be the same. You can do it as you want, however, if you only make one recipe crust, you should just put it on the bottom, as it will otherwise be too thin.
It is easier to spread the fillings in the crust while they are warm, as they will start firming up when refrigerated. If you have trouble spreading the coconut pudding on top of the pineapple filling, just refrigerate the pineapple filling in the crust a little before spreading the pudding on top. If you refrigerated the fillings before spreading them in the crust, and they became too firm, try to stir them vigorously first. If they are all clumpy, you may blend them shortly in a blender or food processor.
These bars must be refrigerated several hours or overnight before they are firm enough to cut. Sorry! You will have to lick the bowls while waiting! Sprinkle the bars with lemon zest for decoration before serving if you feel like it. Your patience is rewarded -- dive in!
Pineapple Pudding Bars
Yields: One 11 x 12 in. rectangle; about 16 bars
1 recipe Sweet Tart Crust
3 3/4 c. pineapple puree* (about 6 c. pineapple chunks)
6 Tbsp. corn starch
2 c. vegan milk
4 Tbsp. corn starch
1/2 c. coconut cream
sugar, as needed
1. Roll out crust into a 11 x 12 in. square and place on baking sheet. Bake as directed in recipe.
2. Cook pureed pineapple and 6 Tbsp. corn starch till thick and bubbling.
3. Cook vegan milk and 4 Tbsp. corn starch till thick and bubbling. Stir in coconut cream and sweeten as needed.
4. When crust is cool, spread with pineapple filling and then coconut pudding.
5. Refrigerate 3 hr. or till next day. Cut in squares to serve and sprinkle with lemon zest for decoration if desired. The crust will start softening by the third day.
*Puree fruit in blender or food processor.
Scripture of the Day
Jesus says, "These things I command you, that you love one another."
Labels: Desserts, sweet pies