Tropical Pudding Food

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!

TROPICAL BEACH BUM CAKE

Steps:

• Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
• Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
• Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
• Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
• To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
• To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
• Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.

LIGHT TROPICAL BANANA PUDDING

Steps:

• Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk.
• Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes.
• Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours.
• Beat the whipping cream with an electric mixer until stiff peaks form.
• Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer.
• Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving.

TROPICAL BREAD PUDDING

Steps:

• Place half of the bread cubes in a 2-cup baking dish coated with cooking spray. Combine the banana, pineapple, coconut and lemon juice; spoon over bread cubes. Top with remaining bread cubes., In a bowl, beat the egg and brown sugar. Add the cream and vanilla; mix well. Pour over bread and press down slightly. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

TROPICAL PUDDING

Steps:

• Sprinkle gelatin over papaya juice nectar in a medium saucepan, and let stand for 1 minute.
• Add sugar and cook papaya mixture over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove mixture from heat and stir in lime rind. Chill mixture until consistency of unbeaten egg white.
• Add plain yogurt, pineapple and coconut extract, stirring well. Spoon ½ c pudding mixture in 6 individual dessert bowls; set aside.
• Peel and slice mango, brushing each slice with the lime juice. Arrange slices evenly over pudding mixture. Serve chilled.

TROPICAL BREAD PUDDING WITH GRILLED BANANAS AND VANILLA RUM ANGLAISE

Steps:

• Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle with cinnamon and nutmeg. Lightly brown the buttered sides in a large skillet while preparing other sides the same way. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
• Peel bananas and set aside.
• In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best.
• Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
• Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve.

HAWAIIAN RICE PUDDING

Steps:

• In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160°. Stir in vanilla. Spoon into six dessert dishes. , Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.

TROPICAL RICE PUDDING

Steps:

• in a small bowl add currants and rum, set aside for 30 minutes.
• mix cooked rice with milks, sugar, ginger and salt in a large saucepan.
• bring to boil, lower to simmer, stir in currants.
• simmer for 40 minutes until thickened.
• mix in 1/2 c diced mango and 1/2 c diced papaya.
• divide into serving cups, garnish with remaining diced fruit and top with toasted coconut.

TROPICAL FRUIT PUDDING PIE

Steps:

• Stir yogurt into pudding. Pour into pie crust.
• Chill 2 hours.
• Arrange banana slices around the outer edge of the pie, then the kiwis, then the strawberries.
• Brush evenly with preserves.
• Chill pie another 2 hours.

TROPICAL CHIA PUDDING

Steps:

• Combine chia, oats, milk, vanilla, salt in a container and leave to set overnight or for at least 20 min.
• When ready to serve, toast coconut flakes in a dry pan on the stove over low heat for 3 minutes. Watch them closely!
• Divide pudding into two containers. Top with orange, mango, pepitas, and coconut flakes before serving.

TROPICAL BREAD PUDDING

Steps:

• Butter a shallow 2-quart casserole.
• Preheat oven to 300°F.
• In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
• Mix in bread cubes.
• Spoon into prepared dish and top with remaining cup coconut.
• Bake pudding 1 hour.
• Serve warm with whipped cream, vanilla ice cream or a custard sauce.

TROPICAL DELIGHT PUDDING

Steps:

• Preheat oven to 400°F
• Peel the bananas and cut lengthwise in half.
• Arrange in a greased or nonstick pie dish.
• Add sugar to the orange juice and stir until dissolved. Pour over bananas.
• Sprinkle with coconut and bake until the fruit is soft and coconut is brown, about 15 to 20 minutes (the recipe didn't state baking time, so I'm not sure of the exact time).