Gluten-free, Vegan, Serves 6
- 1 cup coconut whipped cream
- 3.4 oz vanilla instant pudding
- 20 oz can crushed pineapple in juice drained
- 3 Tbsp coconut milk full-fat
Into a bowl mix the pineapple, pudding, and milk. Once completely mixed gently fold in the whipped cream and refrigerate for at least an hour before serving.