Pineapple Pudding

Prep: 10 minutes Cook: 10 minutes Chill: 2 hours


The official name for this in Costa Rica was Pineapple Compote, but to me it seems more like a pudding. This can easily be varied by using different kinds of juices. My favorite by far was the one made with pineapple juice, although I made it at home using orange juice and it was equally delicious. If you have a high speed blender, such as a Vitamix, this is much easier to prepare. Serve this in individual dessert bowls topped with fresh berries


  • 1 cup fresh pineapple chunks
  • 4 cups fresh fruit juice (pineapple, orange, apricot, etc.)
  • 2 cups water
  • zest of 1 orange or lemon
  • 3/4 cup cornstarch


Place the pineapple and juice in a high speed blender (or place pineapple and 2 cups of the juice in a food processor). Process until very smooth. Transfer to a large saucepan and add remaining ingredients, mixing very well with a whisk. Bring to a boil over medium heat, stirring constantly with the whisk. Cook and stir until mixture boils and thickens. Pour into a large bowl, cool slightly and cover with plastic wrap, placing the wrap directly on the surface of the pudding. Refrigerate for at least 2 hours to cool before serving. Scoop out into individual bowls for serving.