Boozy Cream Puddings
ready in 30 min.
Mix the diced pineapple with the cane sugar and rum and leave to infuse for around 10 minutes, then divide the pineapple chunks between four glasses, with a little of the liquid.
Whisk together the yoghurt, creamed coconut and vanilla sugar. Whip the cream until stiff, fold into the coconut mixture and spoon into the glasses. Drizzle over the remaining rum and pineapple liquid and chill until ready to serve.