COCONUT PINEAPPLE CREME CARAMEL
Provided by Food Network
Categories dessert
Time P1DT2h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Start by making the caramel. In saucepan cook the sugar and water on top of stove until it starts caramelizing, changing color. When it becomes dark golden, add the crushed pineapple carefully because it will splatter. (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.) When completely incorporated pour into a 9-inch cake pan and set aside to cool. It will appear to be very soft candy. Make custard mix by heating half and half with the coconut and the vanilla, if using the bean. Right before it starts to boil, pull off the heat and combine with the eggs, egg yolks, sugar, vanilla extract and coconut milk. Pour into cake pan that has been coated with the caramel and cook in a water bath in a 325 degree oven until it sets or feels firm (approximately 1 1/2 hours). Cool in refrigerator for 24 hours. To serve, place the serving platter on top of the cake pan and turn the custard over, lifting the pan off.
COCONUT CREME CARAMEL
Steps:
- Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.
COCONUT-GRILLED PINEAPPLE
A great side dish to chicken or fish. Also perfect as a dessert; feel free to add scoop of ice cream. I have actually cooked these on high heat in a frying pan with great results as well! Note that the calorie is less that what's posted, as you will not use up all of the milk or sugar. Recipe revised from How to Grill by Steven Raichlen.
Provided by januarybride
Categories Dessert
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the top and the bottom of the pineapple.
- Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
- Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
- Using a melon baller, remove the fibrous core from the center of each slice.
- Shake the coconut milk can well, then pour into a wide, shallow bowl.
- Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
- Preheat grill to high. Brush and oil the grill grate.
- Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
- Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
- Transfer grilled fruit to a serving platter and garnish with mint leaves.
- Serve hot or cold, with or without a scoop of ice cream.
COCONUT CREME CARAMEL
It looks like a good old fashioned creme caramel but coconut milk and cardamom add an extra indian touch to this french favourite
Provided by sigridverbert
Time 1h
Yield Makes Portions
Number Of Ingredients 8
Steps:
- Preheat the oven to 190C.
- Prepare the caramel: heat the sugar and the water in a heavy skillet, wait without stirring untill you get a blond caramel. Pour the caramel in 6-8 creme caramel moulds.
- Pour the coconut cream and the milk in a skillet and bring to boil. Add the ground cardamom, Beat eggs, yolks and sugar untll pale, then pour the boiling milk while beating.
- Pour the coconut cream into the moulds to fill them. Put all moulds in a bigger plate and add a few centimeters warm water. Cook in the oven for about 35 minutes or untill the creme is set.
- Let cool, first at room temperature, tham in the fridge, serve cold, unmoulding each crème caramel on a plate.
PINEAPPLE COCONUT CAKE
An experiment gone great!
Provided by Brenda Vandervort
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
- Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
- Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
- Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
- Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 52.5 g, Cholesterol 99.9 mg, Fat 31.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 17.2 g, Sodium 323.7 mg, Sugar 33.7 g
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- Loosen edges of custards with a knife or rubber spatula. Place dessert plate, upside down, on top of each ramekin; invert onto plate. Serve with Pineapple Concassé.
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