Tropical Coconut & Hibiscus Pudding

Ingredients

• 2 cups coconut milk (full fat for richness)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup water
• 2 tbsp dried hibiscus flowers
• 1 tsp vanilla extract
• 1 tsp Salted Perfection Lemon Zest Finishing Salt
• 1 tbsp fresh lime juice
• 1 cup diced fresh pineapple
• 2 tbsp shredded unsweetened coconut (toasted)
• Fresh mint leaves for garnish

Instructions

1. In a small saucepan, bring 1 cup of water to a boil, then add dried hibiscus flowers. Remove from heat and steep for 10 minutes to extract that punchy floral tang. Strain out the flowers and reserve the hibiscus-infused water.
2. In a mixing bowl, whisk together sugar and cornstarch until smooth. Slowly pour in the coconut milk and hibiscus water, whisking constantly to avoid lumps. This is your pudding base, capisce?
3. Transfer the mixture back to the saucepan over medium heat. Stir continuously with a wooden spoon or heatproof spatula—don’t stop or you’ll get lumps like a bad day at the docks—until it thickens to a creamy pudding consistency, about 7-10 minutes.
4. Remove from heat and stir in vanilla extract, fresh lime juice, and Salted Perfection Lemon Zest Finishing Salt. The salt is the secret weapon here, balancing the sweet and tangy like a pro.
5. Pour pudding into four individual ramekins or dessert bowls. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
6. Chill in the fridge for at least 2 hours until set. While chilling, toast shredded coconut in a dry skillet over medium heat until golden and fragrant—watch it close, it burns faster than a wiseguy on a bad day.
7. Just before serving, top each pudding with diced fresh pineapple, toasted coconut, and a sprig of fresh mint for that fresh pop of flavor and color.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!