Remember my Coconut Cream Pie Pudding from a week or so ago? Well, I gilded the lily a bit. OMG!?! This is sooooo good. A weight loss surgery friendly easy summer dessert that tastes exactly like a pina colada.
All I need now is the paper parasol... and the exotic locale... and the cabana boy.
Shelly's Pina Colada Pudding
1 Vanilla Sugar-Free Pudding Cup
1 teaspoon Sugar-Free Coconut Torani Syrup
1 Tablespoon Unsweetened Coconut, toasted
1/4 cup Pineapple, drained crushed (I used fresh diced fine)
1 teaspoon Malibu Rum (*optional)
1 Maraschino Cherry
Toast unsweetened coconut (available at health food stores, organic markets or online) on a cookie sheet in a 350 oven for a few minutes till golden stirring every minute or so. Set aside to cool. Store cooled, extra coconut in a Tupperware. Unsweetened coconut tastes so much better and waaaaay more coco-nutty then that sweetened shredded stuff.
Mix SF syrup and toasted coconut into pudding cup. Empty into a glass parfait dish. Mix pineapple and rum together. I used the real deal (*you could use a drop of extract only a drop though extracts are powerful.) Spoon the rum macerated pineapple on top of the pudding. Sprinkle with additional toasted coconut and top with a maraschino cherry.
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