Hawaiian Graham Cracker Steamed Pudding with Butter Rum Sauce

Recipe by Emily Thompson 

Ingredients:

Pudding

1 Cup Diamond Bakery Graham Cracker Crumbs

1 (8oz) can crushed pineapple

1 (13.5 oz) can full fat coconut milk

1 Tbs. Butter

2 large eggs, room temperature

½ cup molasses

¼ cup granulated sugar

¼ tsp. Salt

Sauce

½ cup salted butter

1 cup brown sugar, packed

¼ cup heavy cream

¼ cup dark rum OR 1 Tbs. Rum extract + 2 Tbs. Water

Garnish

¼ cup toasted coconut flakes

Directions:

Pudding

Preheat oven to 350°F.

In a large saucepan, heat Diamond Bakery Graham cracker crumbs, pineapple, coconut milk,and butter until barely simmering; remove from heat. In a large bowl, whisk eggs, molasses,sugar, and salt. Slowly add in hot coconut milk mixture and mix until fully combined.

Prepare a water bath by placing six 4-oz. ramekins in a baking pan large enough to hold them without touching. Pour pudding mixture into ramekins. Place pan on oven rack; add boiling water to pan to within 1/2 inch of top of ramekins. Bake for 40-45 minutes. Immediately remove ramekins from the water bath to cool slightly.

Sauce

Melt butter and brown sugar in a saucepan over medium heat, stirring until sugar has completely dissolved. Slowly add the heavy cream and bring to a simmer. Continue to simmer for 5 minutes, stirring constantly. Stir in the rum (or rum extract and water for alcohol free version) and cook for 1-2 more minutes until thickened. Remove from heat and let cool 5-10 minutes before serving.

To serve, pour some butter rum sauce on top of the warm puddings and sprinkle with toasted coconut flakes. Enjoy!