Coconut Pineapple Batido Recipes

PINEAPPLE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
• Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

COCONUT-PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9 x 5-inch loaf pan with cooking spray.
• Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
• Set aside.
• Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
• Add banana, vanilla and pineapple.
• Mix until blended.
• Add flour mixture and beat on low until just moist.
• Stir in walnuts and coconut.
• Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove from pan and cool completely.
• Store in airtight container.

COCONUT PINEAPPLE

Steps:

• Blend 10 to 15 seconds and serve.

PINEAPPLE COCONUT UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

CRUSHED PINEAPPLE AND COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
• Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
• Pulse oats in a blender or food processor until slightly ground.
• Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
• Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

COCONUT-PINEAPPLE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, stir cake mix, butter and cinnamon until crumbly. In ungreased 13x9-inch pan, press mixture evenly.
• Sprinkle raisins and pineapple over mixture in pan. Sprinkle with coconut. Pour sweetened condensed milk over coconut; top with almonds.
• Bake 24 to 29 minutes or until set and almonds are light golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Store tightly covered.

PINEAPPLE TANGERINE BATIDO

Steps:

• Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth. Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.

COCONUT-PINEAPPLE BATIDO

Steps:

• Combine all ingredients in blender and frappé until smooth.