I would like to know an easy pineapple dessert recipe that's not a cake
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Lisa - posted on 06/10/2012
Adapted from Bon Appetit
1/2 cup shredded sweetened coconut
1/2 cup crushed gingersnap cookies
1/2 cup chopped macadamia nuts
1/2 cup sweetened condensed milk
2 Tablespoons dark rum
1 large, ripe pineapple, leaves intact, halved lengthwise
Stir together coconut, gingersnap cookies and macadamia nuts. Set aside.
Whisk together sweetened condensed milk and dark rum. Set aside.
With a sharp knife, slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. This does not have to be perfect looking as it will be covered up. Arrange pineapple halves skin side down on a rimmed baking sheet. Drizzle with half of the sweetened-condensed-milk-mixture. Sprinkle with coconut mixture. Drizzle with the remaining sweetened-condensed-milk mixture.
Bake at 350 degrees for 10 to 16 minutes or until golden brown. I feel the longer this is in the oven the better. Keep in until coconut and nuts are browned well but not burned.
Serve warm with a knife and a fork.
2 pineapples, peeled and cored*
1 lime, juiced
2 tbls agave nectar
1 1 /2 cups whole milk, half & half, or heavy cream
1/2 tsp vanilla
Blend pineapple with lime juice and agave nectar in heavy duty blender or food processor until smooth. Pour into a bowl, cover, and store in the refrigerator until well chilled.
In blender or processor, process cold cream and vanilla until thick and creamy. Add in pineapple mix and blend well.
Pour into ice cream maker and follow manufacture's instructions for making ice cream. When it's done, place in a freezer safe container and allow it to harden for an hour or two before serving.
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