Atole De Piña Recipes

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PINEAPPLE ATOLE



Pineapple Atole image

The good thing about Atole is that it can be made in as many flavors as your imagination allows. Yes, like in this pineapple atole, you can add any of your favorite fruits, nuts, and spices to the mix and it will still be great.

Provided by Mely Martínez

Categories     Drinks

Time 20m

Number Of Ingredients 6

1 20 oz. can of DOLE® Pineapple Tidbits
4 Cups water
6 Tablespoons Masa-Harina
½ Cup sugar
1 Cinnamon stick
1 Teaspoon ground cinnamon

Steps:

  • Place the DOLE Pineapple Tidbits and their juices with 3 cups of water in your blender pitcher, and process until smooth. If you want, before blending, reserve a couple of the pineapple chunks to use as garnish.
  • Pour the mixture into a saucepan using a strainer. Add the cinnamon stick and turn up the heat to medium-high.
  • Combine the masa-harina with the remaining 1 cup of the water. Mix well.
  • Once the pineapple mixture starts boiling, slowly stir in the masa-harina/water mix, using a strainer to avoid any lumps.
  • Add the sugar and keep cooking for 6-8 more minutes until mixture has thickened. Remove the cinnamon stick before serving.

Nutrition Facts : ServingSize 1 cup, Calories 159 kcal, Carbohydrate 39 g, Protein 1 g, Sodium 10 mg, Fiber 2 g, Sugar 30 g

ATOLE DE PIñA



Atole de Piña image

Categories     Non-Alcoholic     Fruit     Vegetarian     Kid-Friendly     Tropical Fruit     Pineapple     Winter     Vegan     Gourmet     Drink     Small Plates

Yield Makes about 1 1/2 quarts. Serves 6 to 8

Number Of Ingredients 4

1/2 cup masa harina (tortilla flour)
5 cups water
1 1/2 cups chopped fresh pineapple
2/3 cup sugar

Steps:

  • Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
  • Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
  • Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.

MEXICAN ATOLE



Mexican Atole image

Atole is a popular Mexican hot beverage, thickened with masa and flavored with cinnamon and brown sugar. Try this soothing beverage after dinner or in the afternoon with some cookies. You can be creative and add some pureed fruit if you wish!

Provided by Lizzie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 5

Number Of Ingredients 5

½ cup masa (corn flour)
5 cups water
1 tablespoon ground cinnamon
5 tablespoons piloncillo, brown sugar cones
1 tablespoon vanilla extract

Steps:

  • Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
  • Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
  • Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

Nutrition Facts : Calories 67.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.4 g

ATOLE DE ELOTE



Atole de Elote image

My mother-in-law taught me this recipe. Atole de elote, also called 'atole' for short, is usually served as a hot drink, although it can also be served in the form of a pudding or a soup. Here's my recipe for a simple atole in the form of a hot drink. Garnish with cinnamon if desired.

Provided by POSTRES de La Cipota

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 7

6 ears white corn
1 cup water
3 cups milk
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons cornstarch

Steps:

  • Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until pureed. Strain mixture into a bowl using a fine sieve; discard the solids. Run liquid once more through a clean sieve.
  • Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.
  • Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 44.9 g, Cholesterol 7.3 mg, Fat 2.6 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 1.3 g, Sodium 68.2 mg, Sugar 31.5 g

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