Pineapple/Coconut Pudding

Pineapple/Coconut Pudding

4 cups canned Pineapple (crushed or chunk) with juice.
2 cups Water.
1/2 cup Coconut (shredded, baking).
1/2 cup Cornstarch.
1/4 teaspoon ground Cardamom.
1/2 teaspoon ground Cinnamon.

Pour into the blender, 1/2 of the Pineapple, Water and Cornstarch.

Blend on chop for 30 seconds, and then on high speed for 1 minute.

Pour mixture into a 2 or 3 quart lined or glass pot, and repeat with the other half.

On stove top: Place the pot with the Pineapple mixture on the burner over low to medium heat. Stir in the Cardamom, Cinnamon, and Coconut.

Continue to stir the pudding until thick and creamy. Make sure the pudding does not boil or stick to the bottom of the pot. Lower heat if necessary.

Pour the pudding into serving cups or dishes or into a bulk storage container, and place in the refrigerator until the pudding gels (about 3 hours).