Sunshine Pudding by Shireen Anwer

Ingredients:

• Coconut macrons 250 gm
• Pineapple 1 tin
• Gelatin 1 tbsp
• Milk 2-1/2 cups
• Corn flour 2 tbsp
• Cream whipped 300 gm
• Sugar 1/2 cup
• Yellow color few drops
• Pineapple essence 1/2 tsp

Method:

1. Put milk in pan, mix sugar and corn flour and cook until thick.
2. Now add dissolved gelatin and fold in 200 gm whipped cream.
3. For assemble: Put crushed coconut macrons in rectangular dish.
4. Spread pineapple and custard.
5. In end, decorate with 100 gm whipped cream, pineapple slices and cherries and serve cold.