Pina Colada Pudding

• 2 1/2 cups fat-free purchased pound cake crumbs
• 1 8 ounce can crushed pineapple, well drained
• 2 egg yolks, beaten slightly
• 3 Tablespoons white light rum
• 1/3 cup reduced fat coconut milk
• 1 14 ounce can fat-free sweetened condensed milk
• Garnish:
• spritz of prepared sugar-free heavy cream
• thinly sliced lime wedges

1. Preheat the oven to 350 degrees F.
2. Spray a 1 1/2 quart casserole dish with nonstick cooking spray and sprinkle in the pound cake crumbs. Top the crumbs with the drained pineapple and coconut flakes. Set aside.
3. In a large bowl, whisk together the egg yolks, rum, coconut milk and sweetened condensed milk. Pour this over all and bake 30-35 minutes or until well set in the center. Remove from oven, cool and refrigerate.
4. To serve: Spoon portions into 6 pretty dessert glasses, spritz the top with the sugar-free heavy cream and decorate with thin lime wedges.

cake crumbs, pineapple, egg yolks, white light rum, coconut milk, condensed milk, sugar, lime wedges

Taken from www.epicurious.com/recipes/member/views/pina-colada-pudding-1221227 (may not work)