COCONUT RUM PIE WITH PINEAPPLE
This pie is so great for the summertime, it tastes like a frozen pina colada! I have tried it with banana as well, but I prefer the pineapple.The fresh pineapple is great, but it works just fine with canned. This is adapted from Bon Appetit magazine, the July 1997 edition. Plan ahead, as prep time does not include freezing time. Well worth the effort for that special summer party. Hope you enjoy!
Provided by Scoutie
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For crust:.
- Preheat oven to 350°F Blend first 4 ingredients until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.
- Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
- For filling:.
- Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
- Combine whipping cream, extract, rum and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
- Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
- Run small knife around sides of pan. Arrange pineapple atop pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.
Nutrition Facts : Calories 619.5, Fat 48.8, SaturatedFat 33.7, Cholesterol 250.3, Sodium 223.9, Carbohydrate 40.3, Fiber 3.4, Sugar 26.3, Protein 7
PINEAPPLE, PECAN AND COCONUT-RUM TAMALES
Provided by Food Network Kitchen
Time 2h40m
Yield 18 tamales
Number Of Ingredients 14
Steps:
- Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.
- Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
- Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.
- Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.
COCONUT-RUM PIE WITH PINEAPPLE
Categories Rum Dairy Egg Fruit Dessert Apricot Coconut Pineapple Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.
- Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
- For filling:
- Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
- Combine whipping cream, extract and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
- Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
- Run small knife around sides of pan. Arrange pineapple atop pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.
PINEAPPLE COCONUT PIE
MY DAUGHTER introduced me to several recipes that are low in sugar after I found out I have diabetes. This was one of them, and it's become one of my favorite desserts. I enjoy making this pie and baking other treats for my daughters, 10 grandchildren and 19 great-grandchildren. -Elsie Wilson, Freeman, Missouri
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.
Nutrition Facts : Calories 227 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE-COCONUT CAKE WITH RUM
This is a great pineapple-coconut cake recipe.
Provided by SMZAA
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
- Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
- Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
- While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
- Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.
Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g
CREAMY COCONUT AND RUM BAKED PINEAPPLE
I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple.
Provided by Shuzbud
Categories Dessert
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature).
- Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
- Scatter the brown sugar/brown sugar Splenda evenly over the top.
- In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
- Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
- Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!
COCONUT PINEAPPLE PIE
"I found this tropical custard pie in an old church cookbook in my collection," informs Judi Oudekerk of Buffalo, Minnesota. "When I sent one to the office with my husband, one of his co-workers said, 'It doesn't get any better than this.'"
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.
Nutrition Facts : Calories 498 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 262mg sodium, Carbohydrate 82g carbohydrate (54g sugars, Fiber 1g fiber), Protein 4g protein.
ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT
Steps:
- Preheat the oven to 400°F. In a pot, stir together the sugar, cornstarch, and salt. Add the hot water slowly, whisking constantly. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened, 3 to 5 minutes. Add the rum and the vanilla scrapings; stir to incorporate.
- Cut the top and bottom off the pineapple with a large sharp knife. Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise. Cut the wedges in half the short way so you have six thick chunks; remove the cores. Put the pineapple wedges on a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.
COCONUT RUM SOAKED PINEAPPLE RECIPE - (5/5)
Provided by á-6416
Number Of Ingredients 2
Steps:
- Cut Pineapple into bite size chunks. Place in medium bowl & Pour Coconut Rum over Pineapple. Cover & Refrigerate approx. 24 hours. Drain, reserving Rum. Serve pineapple in tropical flavored cocktails or as an alcoholic appetizer. The reserved Rum can be served alone or with additional Pineapple Juice.
CREAMY PINEAPPLE COCONUT PIE
Pineapple is so sweet and makes for lovely dessert. This pie is no exception. This is so easy to whip up and fancy enough to serve to guests.-Bonnie Sandlin, Lakeland, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar and cornstarch. Add pineapple juice; bring to a boil, stirring occasionally. Boil for 2 minutes. , In a small bowl, beat egg yolk; stir in 1/4 cup of hot mixture. Return all to pan; cook and stir for 1 minute. Remove from the heat; stir in pineapple. , Pour into crust. Chill for 2 hours or until firm. Store in the refrigerator. Sprinkle with coconut just before serving.
Nutrition Facts : Calories 238 calories, Fat 9g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 110mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT
This is an easy dessert, but also fancy enough to serve guests. I love these flavor combinations! Recipe courtesy of Tyler Florence. He serves this with rum raisin ice cream. *There is a note at the end of the directions that tells you how to toast coconut.
Provided by LifeIsGood
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
- Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
- Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
- Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
- *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.
Nutrition Facts : Calories 322.8, Fat 7.8, SaturatedFat 5.4, Cholesterol 19.4, Sodium 447, Carbohydrate 53, Fiber 2.8, Sugar 44.2, Protein 2.6
PINEAPPLE COCONUT PIE
Looking for a quick pie to make?? This was always my mother's "stand-by" for a funeral, potluck or unexpected guests. It can be stirred up quickly and baked. Easy transport for a potluck!
Provided by Seasoned Cook
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Beat eggs and mix with melted butter which has been cooled. Add sugar, pineapple with juice, coconut, vanilla and flour.
- Pour into unbaked pie shell. Bake in a 325 degree oven until lightly brown. If crust begins to brown too fast, cover with foil on edges.
Nutrition Facts : Calories 2715.1, Fat 189.4, SaturatedFat 100.7, Cholesterol 667, Sodium 1747.4, Carbohydrate 235.1, Fiber 15.6, Sugar 137.5, Protein 29.3
COCONUT RUM PIE
This is one of our favorite Summer desserts. It's refreshing and the rum gives it a bit of a kick. Tastes a bit like a frozen pina colada.
Provided by Sandy in Oklahoma
Categories Pie
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For crust: Preheat oven to 350 degrees. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes. Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
- For filling: Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160 degrees, about 3 minutes. Remove bowl from over water. Stir in rum. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
- Combine whipping cream, extract and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
- Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.).
- Run small knife around sides of pan. Arrange pineapple on top of pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.
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