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Mom'S Pineapple Pudding

Tummy.Tucker's picture
Ingredients
  Canned unsweetened crushed pineapple 40 Ounce (2 Cans, 20 Ounce Each / 5 Cups)
  Melted butter 1⁄4 Cup (4 tbs)
  Honey 1⁄3 Cup (5.33 tbs)
  Cinnamon 1 Teaspoon
  Wheat germ 1 Cup (16 tbs)
  Pumpkin seeds 1⁄2 Cup (8 tbs), finely ground in electric blender
  Coconut 1 Cup (16 tbs)
  Butter 2 Tablespoon
Directions

Preheat oven to 350°F.
Drain 1 cup juice from pineapple and reserve for another use.
Combine all remaining ingredients except pineapple and 2 tablespoons butter.
Put half the pineapple in a baking dish, then make a layer using half the combined mixture; repeat layers of pineapple and the dry mixture.
Dot with more butter, if desired, and bake in preheated oven for 15 minutes.
Serve warm or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Healthy

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