Piña Colada Tembleque - Pineapple Coconut Pudding is exactly how you want to cool down on a super hot day; creamy, just sweet enough, and redolent of pina colada flavours is a taste of Puerto Rico.
Wet the inside of 6 (4 ounce) ramekins or a 5 to 6 cup capacity heat-proof bowl or mold and set aside.
In a heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt until everything is evenly distributed. Whisk in the coconut milk until smooth, then the pineapple juice and pineapple vodka. When the cornstarch is fully whisked into the liquids and is smooth, place the pan over medium high heat.
Cook, whisking gently and constantly, until the mixture comes to a gentle boil and becomes smooth and thick. Immediately pour into the prepared ramekins or bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or until chilled completely and firm.
Run a thin, flexible knife or spatula around the inside of the mold. Place a plate on top of the mold or ramekin and hold it there as you invert the bowl onto the plate. Tap the bowl or ramekin until the tembleque releases onto the plate.
Place a rimmed sheet pan or cookie sheet on a heat-proof surface and arrange pineapple pieces over it. Sprinkle the pineapple pieces with granulated or raw sugar and pass a lit culinary torch back and forth over it until the sugar bubbles and browns in places. Serve two or three bruleed pineapple pieces alongside each tembleque.