PINEAPPLE AND COCONUT JAM
Easy-to-make, delicious tropical jam just using canned pineapple chunks and coconut. This recipe makes about 1 to 1 1/2 cups of jam.
Provided by Rieko
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
- Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 8.6 g, Fat 1.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 1.1 g, Sodium 2.2 mg, Sugar 8 g
PINEAPPLE COCONUT JAM
Provided by Mrs. Wagesu00ae
Yield 1 Gallon
Number Of Ingredients 4
Steps:
- 1 Open the cans of crushed pineapple and pour into a large pot.
- 2 Add the coconut and the sugar. Bring to a simmer.
- 3 Add the Mrs. Wagesu00ae Fruit Pectin Home Jellu00ae and continue to cook for 15 minutes.
- 4 Remove from heat; chill and portion into 16-ounce containers or freezer safe zip loc bags.
Nutrition Facts :
PINEAPPLE COCONUT PIE
Chuck Hughes' tropical pineapple coconut pie is easy, quick and deliciously rich and tasty.
Provided by Chuck Hughes
Categories dessert
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
- Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
- For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
- Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.)
- Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
- Bake the tart until golden brown, about 30 minutes. Let cool.
- For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
- Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
PINEAPPLE COCONUT CAKE
This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.
PINEAPPLE-COCONUT SAUCE
Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.
Provided by josiekana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
- Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g
PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
SURE.JELL FRESH PINEAPPLE JAM
Discover a new fresh pineapple jam recipe. With fresh pineapple, sugar and fruit pectin, you'll make a delicious batch of SURE.JELL Fresh Pineapple Jam!
Provided by My Food and Family
Categories Home
Time 7h
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
More about "pineapple and coconut jam recipes"
PINEAPPLE JAM (WITH OR WITHOUT PECTIN) - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
REFRESHING PINEAPPLE COCONUT JUICE RECIPE | GOODNATURE
From goodnature.com
COCONUT CAKE WITH PINEAPPLE COCONUT CURD AND PINEAPPLE JAM …
From constellationinspiration.com
5 SPICE PINEAPPLE JAM THUMBPRINT COOKIES RECIPE
From pineappleandcoconut.com
PINEAPPLE COCONUT CAKE | QUICK & EASY | DELICIOUS EVERYDAY
From deliciouseveryday.com
PINEAPPLE LIME JAM - CANNING AND COOKING AT HOME
From canningandcookingathome.com
PINEAPPLE JAM - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
PINEAPPLE COCONUT BARS | BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
COCONUT MACAROONS WITH PINEAPPLE JAM - JUST A TASTE
From justataste.com
10 BEST PINEAPPLE COCONUT JAM RECIPES | YUMMLY
From yummly.co.uk
COCONUT AND PINEAPPLE JAM RECIPE | JARS AND BOTTLES BLOG
From jarsandbottles.co.uk
COCONUT-PINEAPPLE GLAZE RECIPE | MYRECIPES
From myrecipes.com
PINEAPPLE, LIME + COCONUT JAM - POMONA'S UNIVERSAL PECTIN
From pomonapectin.com
PINEAPPLE – COCONUT – RELISH
From bosskitchen.com
PINEAPPLE BANANA JAM RECIPE - THERESCIPES.INFO
From therecipes.info
PINEAPPLE AND COCONUT BARS | RICARDO
From ricardocuisine.com
PINEAPPLE COCONUT JAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY PINEAPPLE COCONUT SQUARES - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
PINEAPPLE – RASPBERRY – COCONUT – JAM
From bosskitchen.com
COCONUT CAKE WITH PINEAPPLE JAM FILLING | BABAGANOSH
From babaganosh.org
PINEAPPLE COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GREEN PAPAYA AND COCONUT JAM - RECIPE | 196 FLAVORS
From 196flavors.com
MANGO PINEAPPLE JAM – COCONUT & LIME
From coconutandlime.com
MARKET MONDAYS: PRINCESS PINEAPPLE COCONUT JAM - TRIPPING VITTLES
From trippingvittles.com
GRILLED PINEAPPLE WITH COCONUT MILK | RICARDO
From ricardocuisine.com
SMALL BATCH FRESH PINEAPPLE JAM MADE WITH JUST 3 INGREDIENTS
From kitchendreaming.com
COCONUT OVERNIGHT OATS WITH PINEAPPLE-GINGER JAM
From delmontefresh.com
PINA COLADA JAM ⋆ VINTAGE MOUNTAIN HOMESTEAD
From oneacrevintagehome.com
PINEAPPLE THUMBPRINT COOKIES WITH COCONUT - A COWBOY'S WIFE
From acowboyswife.com
PINEAPPLE COCONUT THUMBPRINT COOKIES - COOKING CLASSY
From cookingclassy.com
PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES
From jamieoliver.com
COCONUT PRESERVES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PINEAPPLE-COCONUT SOFT SERVE RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
PEAR AND PINEAPPLE JAM - TASTE AND TELL
From tasteandtellblog.com
JALAPENO PINEAPPLE JAM - PEPPER BOWL
From pepperbowl.com
10 BEST PINEAPPLE COCONUT JAM RECIPES | YUMMLY
From yummly.com
10 BEST COCONUT JAM RECIPES | YUMMLY
From yummly.com
15 PERFECT PINEAPPLE AND COCONUT RECIPES - TASTE OF HOME
PINEAPPLE COCONUT THUMBPRINT COOKIES - BISCUITS AND LADLES
From biscuitsandladles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love