The recipe for the coconut pudding is adapted from Mexican Light Cooking by Santa Fe-based chef Kathi Long.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.
Step 2
Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)
Step 3
Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.
