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Piña Colada Parfait
Serves 6
For Pineapple Puddings:
Ingredients:
½ cup pineapple juice
1 tablespoon fresh lime juice
2 teaspoons unflavored gelatin
one 8-ounce can of unsweetened pineapple
½ cup sour cream or crème fraiche
½ cup whole milk
1/3 cup sugar
2 tablespoons dark rum
Directions:
1. Mix citrus juices in a small saucepan.
2. Sprinkle gelatin over. Let stand for 10 minutes.
3. Stir over low heat until the gelatin dissolves. Let stand until just cool but not set.
4. Combine the pineapple and milk in the blender and buzz until smooth; strain the mixture through a medium-mesh strainer to remove the pineapple fibers and return the mixture to the blender.
5. Add the sour cream, sugar, and rum and blend on high speed until smooth.
6. Add the gelatin mixture and blend well.
7. Pour into six 6-ounce clear dessert dishes leaving room for a layer of coconut custard.
8. Cover with plastic wrap or parchment paper and chill for a few hours or overnight until firm.
Once the Mango Pudding is set, make the Coconut Custard.
For Coconut Custard:
Ingredients:
1 cup light cream divided
1 tablespoon cornstarch
½ cup well-stirred canned cream of coconut (not coconut milk) such as Coco López
1 large egg yolk, lightly beaten
¼ teaspoon coconut or rum extract (your choice)
1 tablespoon Coconut Rum (optional)
Directions:
1. Whisk together ½ cup of cream and the cornstarch until well blended.
2. Bring ½ cup cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.
3. Whisk the cornstarch-cream mixture again and whisk into the slowly boiling cream of coconut.
4. Boil the custard for 1 minute, whisking constantly. Remove from heat and immediately whisk in the egg yolk, coconut extract, and coconut rum.
Assemble the Parfait:
Pour a layer of Coconut Custard over each Pineapple Pudding and chill for several hours until fully set.
Optional: garnish with toasted coconut and a slice of fresh or dried pineapple macerated in coconut rum.