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Coconut Sorghum Pudding with Sorghum Pineapple Compote

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

Prep Time

20 Minutes

Make Time

1 Hours 25 Minutes

Yield

24 4-ounce servings

Sorghum Form

Pearled Grain, Syrup

Tips & Tricks: This is a delicious and nutritious pudding inspired by classic tapioca pudding and jazzed up with multiple flavorful applications of sorghum. Perfect for hotels, lounges, or cafeterias, on cold bars, or as a light dessert option that guests can feel good about. 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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