Recipe courtesy of Robert Irvine
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Total:
2 hr 30 min
Prep:
10 min
Inactive:
2 hr
Cook:
20 min
Yield:
16 (1/2-cup) servings
Level:
Easy

Ingredients

  • 2 quarts coconut milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 pineapple, peeled, cored and diced small
  • 1/2 cup cornstarch

Directions

Add coconut milk and sugar to a large saucepot and stir over medium heat until sugar and salt is dissolved. Pulse pineapple in a food processor until coarsely chopped. Add the pineapple to the pot and cook, stirring often until the pineapple is integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 1/2 cup water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

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