Luscious and creamy, this cold pudding (budino) is so delicious that you won’t be able to put down your spoon.
This dessert requires no cooking and takes only minutes to whip up in a food processor or blender.
When I first came up with this recipe, I used a thinner version as a dressing for a fresh fruit salad.
Then for a breakfast buffet, (I made it a little thicker) I put a bowl of it next to a fresh fruit platter as a dip and let guests help themselves.
Everyone enjoyed it so much that now I simply set out individual bowls of my cold pudding … with the fruit on the side or ditch the fruit altogether and set out a plate of biscotti.
Served in stemware, this simple dolce (sweet) is elevated to elegance, worthy of any special breakfast, brunch or dessert gathering.
- 8 tablespoons flaked coconut, toasted
- 1 cup ricotta cheese
- 4 tablespoons sour cream
- 2 cups pineapple chunks, drained (reserve juice)
- 4-5 tablespoons pineapple juice (reserved from pineapple chunks)
- Using a baking sheet, toast coconut in a 350* oven for 9-11 minutes (Watch closely, as the coconut seems to brown in the last minute or so). Let cool.
- In a food processor, (or blender) pulse ricotta until smooth.
- Add sour cream, pineapple chunks and 4 tablespoons of the reserved juice, blend until desired consistency (add more pineapple juice if needed).
- Add the toasted coconut, (reserving some for garnish, if desired) pulse a few seconds until mixed.
- Store covered in the refrigerator (thickens a bit as it chills).