Pineapple Soft Serve With Spicy Candied Coconut Recipes

PINEAPPLE SOFT SERVE

Pineapple Soft Serve image

Since it was introduced 33 years ago, this creamy nondairy pineapple soft serve has gained a cult following inside and outside Disney parks: Fans have created dozens of copycat recipes, and Disney sells stuffed toys, backpacks and clothes inspired by the treat. At the parks you can order it three ways -- plain in a cup, as a float with pineapple juice or with a bit of rum as a happy-hour treat.

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

1 0.14-ounce package powdered unsweetened pineapple-flavored drink mix (such as Kool-Aid)
1/2 cup granulated sugar
1 tablespoon pineapple-flavored gelatin powder (such as Jell-O Island Pineapple)
1 20-ounce can pineapple chunks in syrup

Steps:

Bring 1 cup water to a boil in a small saucepan over high heat. Remove from the heat and stir in the pineapple drink mix, sugar and gelatin powder until completely dissolved. Pour into a medium bowl set over a large bowl of ice water and let sit until cold, about 5 minutes.
Puree the pineapple chunks and their syrup in a food processor or blender until smooth and frothy, about 2 minutes. Strain through a fine-mesh strainer, pressing with a rubber spatula (discard the pulp). Stir the strained liquid into the gelatin mixture.
Transfer the pineapple-gelatin mixture to an ice cream maker and freeze according to the manufacturer's instructions until it is the consistency of soft-serve ice cream, 1 to 1 1/2 hours (stop the machine halfway through and scrape down the sides with a rubber spatula). Transfer to a pastry bag fitted with a 1-inch star tip and pipe into cups. Alternatively, scrape into a plastic container and freeze until firm, then scoop.

PINEAPPLE SOFT SERVE

Pineapple Soft Serve image

Provided by Valerie Bertinelli

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup unsweetened coconut milk
1/3 cup ice water
1/2 teaspoon vanilla extract
Kosher salt
1 pound frozen pineapple chunks

Steps:

Freeze 4 small glasses or ramekins until cold. Put the coconut milk, ice water, vanilla and a pinch of salt in a blender. Add the pineapple and blend, stirring as necessary, until smooth. Working quickly, spoon the soft serve into a piping bag fitted with a 1/2-inch plain tip and pipe it into the cold cups. Serve immediately.

TOASTED COCONUT SUNDAES WITH CANDIED PEANUTS

Toasted Coconut Sundaes with Candied Peanuts image

You'll never serve ice cream without candied peanuts again.

Time 30m

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 cup unsalted, dry-roasted peanuts
1/2 cup palm or light brown sugar
2 cups heavy cream, divided
2 pints coconut ice cream or sorbet
8 butter coconut cookies (for serving)
Ingredient info: Butter coconut cookies are available at many Asian markets.

Steps:

Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10-12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.

PINEAPPLE-COCONUT SAUCE

Pineapple-Coconut Sauce image

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

Ingredients

¾ cup crushed pineapple in juice, divided
½ cup cream of coconut, divided
¼ cup heavy whipping cream

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 COCONUT UPSIDE-DOWN CAKE

Pineapple Coconut Upside-Down Cake image

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 can (20 ounces) unsweetened sliced pineapple, drained
3/4 cup unsalted butter, softened
1/4 cup coconut oil
1-1/2 cups sugar
2 large egg yolks, room temperature
1 teaspoon coconut extract
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 can (13.66 ounces) coconut milk
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
Toasted sweetened shredded coconut, optional

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.

Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

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