PREP/BAKE/COOK TIME: 2 Hours 25 Minutes
Makes 10 – 12 Servings

INGREDIENTS

1 Whole Pineapple

1 Cup – Granulated Sugar

2 Tsp – Pure Vanilla Extract

2 Pinches of Salt

1 (13.5 Oz) Can – Coconut Milk

2 (14 Oz) Cans – Sweetened Condensed Milk

¼ Cup – Light Brown Sugar

1 Tb and 1 Tsp – Rum Extract

1 Tsp – Ground Cinnamon

½ Tsp – Ground Ginger

¼ Tsp – Table Salt

6 Large Eggs

1 Loaf – White Sandwich Bread

½ Cup – Heavy Whipping Cream

1 Cup – Sweetened Shredded Coconut

THE NITTY GRITTY

Using a long, sharp knife; lay pineapple sideways on a cutting board with a dampened dish towel underneath to prevent the board from moving. Cut about a ½ inch of the top and bottom of pineapple.

Stand pineapple upright on its base. Place knife just behind the eyes, cut down along the side of the pineapple – following the curves at the top and bottom of the fruit; staying as close behind the eyes without wasting fruit.

Continue to cut pineapple at a 45-degree angle till peeled completely. If any eyes remain on fruit, remove using a paring knife.

Cut pineapple into quarters by slicing straight down through the center core and again through the center of each half. Remove the core by cutting each quarter lengthwise on its angle; it will be fibrous in texture and lighter than the pineapple flesh.

Once cored; chop pineapple into even ½ inch chunks.

In a medium saucepan, combine chopped pineapple, sugar, 1 Tsp vanilla extract and pinch of salt. Cook uncovered at medium high heat, allowing juices to extract naturally from pineapple; stirring frequently. Continue stirring and simmer till juice from pineapple dissipates and chunks are plump and translucent. Once done, remove from heat and let cool completely.

Meanwhile, slice bread into cubes.

In a large mixing bowl, combine coconut milk, condensed milk, brown sugar, 1 Tsp vanilla extract, rum extract, cinnamon, ginger, salt and eggs; whisk with unbridled frenzy till fully blended. Add bread cubes and cooled pineapple chunks into egg mixture by folding and gently pressing down into liquid till mostly absorbed. Allow cubes to soak for 30 minutes.

Preheat oven to 350° F.

Transfer bread/pineapple mixture into a greased 9” springform pan, lined with parchment and wrapped with aluminum foil. Press mixture evenly into form. Place pan onto a baking sheet and into the oven for 55 minutes, or till middle is gently yielding.

Allow pudding to cool in pan for 2 hours on a wired rack. Remove from pan, top-side down, onto a serving dish; remove parchment.

Empty second can of condensed milk in a small saucepan over medium heat. Stirring frequently, cook till thick and tacky with the appearance of vanilla fudge. Add heavy cream, 1 Tsp rum extract, and a pinch of salt; continue stirring till smooth like a ganache.

Add coconut to a large pan, cook at medium heat, stirring frequently, till most flakes are golden brown. NOTE: Sweetened coconut toasts particularly fast, be mindful. Transfer toasted coconut to a tray lined with parchment to cool.

Pour dulce de leche over center of pudding; spreading evenly and thick to edges. Sprinkle toasted coconut uniformly atop and serve.

APRIL 6, 2021