Hg Tropical Vanilla Pudding Shots Food

VANILLA PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy.
• Stir-ins:
• Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.
• Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
• Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas.
• Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips.
• Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes.

TROPICAL VANILLA PUDDING SHOTS

Steps:

• Combine milk and pudding mix in a bowl and whisk or mix until smooth.
• Add rum, lime juice, and pineapple, and stir well.
• Fold in whipped topping. Once the mixture is smooth and uniform, divide it among 8 small cups.
• Place the cups in the refrigerator until ready to serve, at least 30 minutes.
• Garnish them with pineapple wedges and lime slices, if using. Enjoy with a spoon!

PINA COLADA SHOTS

Steps:

• Put the gelatin in a medium bowl. Whisk in 2 cups boiling water until the gelatin is fully dissolved. Cool the mixture to room temperature and then whisk in the coconut milk and rum. Pour the mixture into a 13-by-9-inch baking dish. The coconut milk solids will rise to the top to make a skin. Refrigerate overnight.
• Dip the pan in warm (not hot) water for 15 seconds to loosen the gelatin. Use the cookie cutter to cut out pineapple shapes. Gently lift them out of the pan and onto a plate or baking sheet.
• Mix 3 or 4 drops of green food coloring with about 1 tablespoon water. Dip a piece of paper towel in the food coloring and gently dab the "leaves" of the pineapple shapes to die them light green. Refrigerate again to dry the food coloring, about 30 minutes; serve.