Step 1

Rinse the pearled sorghum in a mesh strainer.

Step 2

In a heavy-bottom stockpot combine all the ingredients and bring to a boil over medium-high heat, reduce heat to a simmer, stirring occasionally to avoid scalding or burning.

Step 3

After 1 hour of simmering, the mixture should be very thick. Continue simmering, stirring frequently until the mixture resembles a pudding, about 20 minutes.

Step 4

Once the mixture reaches your preferred consistency, remove from heat, transfer to a heat proof container and refrigerate until completely cooled.

Step 5

Combine all ingredients in a medium saucepan over medium heat. Bring to a boil and reduce to a simmer.

Step 6

Simmer until most of the liquid has been absorbed, about 10 minutes, stirring occasionally. Once done, store in an airtight container and refrigerate for up to 1 week.

Step 7

To build the pudding, scoop ¼ cup of Coconut Sorghum Pudding into a 4-ounce container and top with 1 tablespoon of Sorghum Pineapple Compote.