Caramelised coconut, pineapple and biscuit pudding (with cream)


This is a very easy to make delicious pudding. It gets ready within minutes!


  1. Ulker biscuits – 200 grams
  2. Instant coffee powder – 3 tsps.
  3. Boiling water – 1 cup
  4. Finely chopped pineapple – 1×560 gram tin (Use the heavy syrup one)
  5. Coconut – 1/2 cup
  6. Sugar – 2 heaping tbsps.
  7. Water – 1/4 cup
  8. Whipping cream powder – one small packet of 36 grams ( I used Dream Whip)
  9. Cold milk – 1/2 cup
  10. Vanilla essence – 1/2 tsp


  1. Prepare a strong coffee by adding the instant coffee powder to boiling water. Let this coffee cool down complely to room temperature.
  2. Heat 2 tbsps. of sugar in a pan till it melts & turns golden brown in colour. Add the boiling water & cook till thick. Stir in the grated coconut & cook till the mixture turns dry.
  3. Beat the whipping cream powder adding cold milk & vanilla essence till it holds peaks.
  4. Dip 8 biscuits one by one in coffee and arrange them on a flat plate with 4 biscuits each one besides the other in 2 rows so as to form a rectangle.
  5. Put 1/3rd of the whipped cream on the biscuits and spread it evenly using a palate knife.
  6. Spread the chopped pineapple evenly over it. Sprinkle the caramelised coconut.
  7. Dip 8 biscuits in coffee one by one and again place 4 biscuits each one besides the other in 2 rows over the pineapple and coconut. Repeat layering  with biscuits dipped in coffee,cream, pineapple and coconut two more times.
  8. Garnish with the pineapple pieces along the circumference of the cake.
  9. Refrigerate for at least 3 to 4 hours.
  10. Cut into pieces and serve chilled.

Source:- Annie’s kitchen

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