If you have a crush on the famous Indian pudding, kheer, there is a good chance you will like this pina colada version. Instead of cooked rice, this milk based dessert gets its boost of flavors from tinned pineapple and grated coconut. You may use fresh pineapple if you manage to get a very ripe one and happen to be skilled with a knife. The original recipe from Manjula’s Kitchen tells you to caramelize the fruit by cooking it with sugar but I felt that the canned pineapple was sweet enough without the extra caramel. This special kheer was my offering to Lord Krishna on the occasion of his birthday, Janmashtami as it is believed that Krishna was particularly fond of homemade dairy stuff as a child.
PINEAPPLE COCONUT KHEER
Ingredients:
2 1/2 cup full cream milk
3/4 cup coconut milk
1/2 cup granulated sugar
1/2 cup freshly grated coconut
1 1/2 tablespoons corn flour
1/2 cup pineapple, diced
1/4 cup pineapple, crushed
1 tablespoon sliced almonds
6 Maraschino cherries
Method:
