Coconut pudding with pineapple in rum and caramel sauce

Boil the coconut milk and cream with sugar and vanilla bean. Take the pan off the plate. Place the gelatin plates in ice-cold water until completely soft. Squeeze the water out of them with your hands and place them in the pot while stirring. Strain the mixture into portion forms and set aside to cool.

To vault the pudding, hold the mold for a few seconds in warm water, carefully cut around the edge and turn the mold over a plate.

Caribbean pineapple:

1 pineapple

1/2 cup sugar

2 tablespoons butter

1/2 dl dark room

Peel a squash, grate it and cut it into small pieces. Melt the sugar in the frying pan until light brown. Add the rest of the ingredients and let it boil together into a slow-flowing sauce, said 5 min. Served immediately, with e.g. ice cream.

Garnish with pomegranate and a mint leaf, or an edible flower, as. e.g. stepmother.

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