For the pineapple pudding, puree pineapple either canned or fresh with a blender. Boil 300 ml milk with the coconut blossom syrup.
Mix the pineapple puree well with 100 ml of cold milk and the cornflour. When the milk (the one with the syrup in it) boils, slowly stir in the pineapple mixture, let it bubble up briefly and divide it among 4 bowls. Let cool.
Garnish with halved strawberries and whipped cream.
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