1-First, combine 1 ½ teaspoons agar agar powder with 1 cup water in a saucepan. Whisk it and bring to a boil over medium heat for about 2 minutes, then add 2 tablespoons granulated sugar and 1 cup full-fat canned coconut milk. Keep whisking for another 2 minutes before pouring into egg molds, covering, and chilling in the fridge for at least 2 hours until it’s set firm.

2-Next, for the pineapple whipped cream, drain 1 (8 oz) can pineapple chunks and puree them in a blender. In a separate bowl, whip ½ cup heavy whipping cream until stiff peaks form, then gently fold in the puree and ¼ to ½ teaspoon yellow food coloring. Pop this into a piping bag and you’re ready for assembly!

3-Finally, remove the set pudding from the molds and arrange the halves on a platter. Use a small spoon to make a dent in each half, pipe in the whipped cream filling, and top with 16 maraschino cherries if you want that extra flair. The whole process takes about 2 hours 30 minutes total, yielding 16 pieces that are sure to wow your guests.