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Coconut Sorghum Pudding with Sorghum Pineapple Compote

https://www.sorghumcheckoff.com/recipes/coconut-sorghum-pudding-with-sorghum-pineapple-compote/

  • Gluten Free icon

Prep Time

20 Minutes

Make Time

1 Hours 25 Minutes

Yield

24 4-ounce servings

Sorghum Form

Tips & Tricks: This is a delicious and nutritious pudding inspired by classic tapioca pudding and jazzed up with multiple flavorful applications of sorghum. This pudding is perfect for use in parfaits, trifles, or topped with fruit, cake, or granola. 

For a softer texture and faster cooking time, soak the sorghum overnight in water, then simply drain and follow the recipe!

The compote can be cooked down desired flavor and color. For a more elegant look, use vanilla bean or paste instead of extract.



Ingredients

Coconut Sorghum Pudding Ingredients:

  • 1 ½ cups pearled sorghum
  • 9 cups coconut milk
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 ½ teaspoons vanilla extract

Sorghum Pineapple Compote Ingredients:

  • 3 cups pineapple, diced
  • ½ cup pineapple juice
  • 1 teaspoon vanilla extract
  • ¼ cup sorghum syrup
  • ½ teaspoon salt

Instructions

Coconut Sorghum Pudding Instructions:

  1. Rinse the pearled sorghum in a mesh strainer.
  2. In a heavy-bottom stockpot combine all the ingredients and bring to a boil over medium-high heat, reduce heat to a simmer, stirring occasionally to avoid scalding or burning.
  3. After 1 hour of simmering, the mixture should be very thick. Continue simmering, stirring frequently until the mixture resembles a pudding, about 20 minutes.
  4. Once the mixture reaches your preferred consistency, remove from heat, transfer to a heat proof container and refrigerate until completely cooled.

Sorghum Pineapple Compote Instructions:

  1. Combine all ingredients in a medium saucepan over medium heat. Bring to a boil and reduce to a simmer.
  2. Simmer until most of the liquid has been absorbed, about 10 minutes, stirring occasionally. Once done, store in an airtight container and refrigerate for up to 1 week.

Assembly Instructions:

  1. To build the pudding, scoop ¼ cup of Coconut Sorghum Pudding into a 4-ounce container and top with 1 tablespoon of Sorghum Pineapple Compote.

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