Pineapples remind one of summer and vacations when the whole family digs into a big, prickly pineapple. It might not always be pineapple season but it sure can be a nice reminder when you bake or assemble a dessert featuring pineapples. Fresh or canned, its sharp and sweet taste enhances the dessert experience, be it appearance, taste, or texture, substantially. So here are some recipes you can easily make at home and gather the family around for a taste of summer and the bygone ways of childhood.
1. Pina Colada Pudding
Ingredients:
- 400 ml canned coconut milk
- 400 ml sweetened condensed milk
- 60 ml rum (optional)
- 1/2 tsp coconut extract (optional)
- 120 ml crushed pineapple, drained
- Fresh pineapple slices and cherries for garnish
Instructions:
- In a medium bowl, mix the coconut milk, sweetened condensed milk, rum (if using), and coconut extract (if using) until smooth and combined.
- Fold in the crushed pineapple.
- Pour into four 150 ml serving dishes or glasses.
- Refrigerate for at least 4 hours or until set.
- Garnish with fresh pineapple slices and cherries before serving.
2. Pina Colada Pie Jar
Ingredients:
- 180 gm crushed graham cracker biscuits
- 120 ml melted butter
- Two cans of crushed pineapple (425 gm)
- 800 ml heavy cream
- 120 gm softened cream cheese
- 15 ml sugar
- 50 gm toasted unsweetened coconut flakes
Instructions:
- Make the biscuit base by mixing the crushed graham crackers and melted butter together in a large bowl until combined.
- Drain the juice from the canned pineapple and mash the fruit until thickened. Cook over medium-low heat for 15 minutes, stirring occasionally.
- In a stand mixer, whip the heavy cream with the paddle attachment until stiff peaks form. Gently fold in the cream cheese and sugar.
- Spread the biscuit mixture evenly among four mason jars. Top with a layer of the cooked pineapple.
- Spoon dollops of the cream mixture over the pineapple layer. Repeat layering biscuits, pineapple, and cream until each jar is full.
- Sprinkle the toasted coconut flakes over the top of each jar.
- Serve the parfaits chilled, enjoying the layers of Piña Colada flavors with each bite.
3. Pineapple Upside Down Cake
Ingredients:
Topping:
- 50 gm butter
- 50 gm brown sugar
- 7 pineapple circles drained of syrup with the syrup set aside
- 7 candied cherry halves
Cake:
- 100 gm butter
- 100 gm granulated sugar
- 100 gm self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla essence
- 2 eggs
- 2 tbsp syrup from the canned pineapple
Instructions:
- Heat the oven to 180°C.
- For the topping, blend the butter and sugar with a whisk until light and airy. Spread the mixture evenly in a 20cm round pan. Arrange the pineapple pieces on top, then place a cherry in the center of each.
- In a separate bowl, combine the cake ingredients - butter, sugar, flour, baking powder, vanilla and eggs. Whisk vigorously with an electric mixer until homogenous.
- Pour the cake batter over the fruit layer in the pan. Level it off using a spatula. Bake for 35 minutes.
- Let stand for 5 minutes, then invert onto a serving plate.
4. Pineapple Souffle
Ingredients:
- 400 gm can of condensed milk
- 380 ml whole milk
- 300 ml heavy cream
- 8 gm gelatin
- 125 ml water
- 100 gm pineapple slices (about 4 slices)
- Juice of 1/2 lime
- 4 cherries for garnishing
Instructions:
- Whip the heavy cream with an electric mixer until soft peaks form. Refrigerate until needed.
- Sprinkle the gelatin over 125ml water in a small bowl and let soak for 5 minutes. Then heat in a saucepan until dissolved.
- In a large bowl, combine the condensed milk, whole milk, chopped pineapple, and lime juice. Stir in the dissolved gelatin.
- Gently fold the whipped cream into the pineapple mixture, reserving 50ml for garnishing.
- Pour into a buttered soufflé dish and refrigerate until set about 3 hours.
- To serve, top with reserved whipped cream, and cherries, and enjoy it chilled.
5. Pineapple Crisp
Ingredients:
- Two 580 ml cans of crushed pineapple, drained
- 150 gm all-purpose flour
- 200 gm brown sugar
- 5 gm baking powder
- 2.5 gm salt
- 1 egg
- 100 gm butter, melted
- 5 gm ground cinnamon
Instructions:
- Preheat the oven to 180°C, then prepare a 9x9-inch pan for baking.
- Drain the pineapple and place them evenly in the prepared pan.
- In a medium bowl, mix the dry ingredients of flour, sugar, baking powder, and salt with your hands or a mixing spatula.
- Add the egg and mix until combined. Scoop this mixture over the pineapple in an even layer.
- Pour the 100 gm of melted butter over the top and sprinkle the 5 gm of cinnamon.
- Bake for 40-45 minutes, until the topping is lightly browned and the filling is bubbling.