Pineapple Pudding with Toasted Coconut

Into a bowl, add the packets of pineapple jelly powder and the very hot water, mix well until the jelly fully dissolves.

Once you’ve done that, set aside. 

Now, into a blender, add the packs of table cream and the milk powder, blend for about 1 minute. If any milk powder sticks to the edges of the blender, remove it with a spatula and blend it all again. 

Add the jelly mixture we’ve prepared and let it all blend for another 2 minutes. 

Into an aluminum ring cake mold, add a drizzle of oil and evenly spread it all over the mold. 

Pour all the cream into the mold and spread it evenly.

Take it to the fridge and let it chill for about 2 hours. 

After this indicated time, run a knife around the edges and center of the mold to release the dessert. 

Flip it onto a serving plate and add some toasted coconut flakes around the bottom of the dessert.

Sprinkle some dry coconut flakes on top, to taste. 

Help yourself.