PINEAPPLE CAKE TRUFFLES
These adorable cake truffles are flavored with coconut and pineapple -- just a bite will transport you to the tropics. Starting with store-bought pound cake and frosting lets you get right to the best part: decorating!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 10 truffles
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment and position a rack on top of one. Set aside.
- Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice and coconut extract and mix with your hands until fully combined and smooth.
- Using damp hands or gloves, scoop out 3 tablespoons of the mixture and form into a compact egg shape (about 2 inches tall by 1 1/2 inches wide). Transfer to the rack on the baking sheet, standing it upright. Repeat until you have 10 eggs total.
- Add 10 ounces of the candy melting wafers and 5 teaspoons of the coconut oil to a medium microwave-safe liquid measuring cup. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 3 minutes.
- Pour the mixture over the cake truffles to coat completely. As soon as the coating has just set, dip a small offset spatula in hot water, wipe clean and slide under each truffle to release. Transfer to the lined baking sheet. Set aside in the freezer while you proceed.
- Add 4 ounces candy melting wafers and 3/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 2 minutes. Transfer to a small piping bag fitted with a small round tip.
- Lay the truffles on their sides with the bottoms facing you. Pipe the candy mixture in a diagonal crosshatch pattern on the top of each truffle. By the time you finish piping the last one, the first one should be dry. Flip over and pipe a crosshatch on the other side. Stand each truffle upright and put in the freezer.
- Cut the green licorice twists into batons about 1 3/4 inches long. Peel each string, leaving the base intact, so they look like fronds.
- Add the remaining 2 ounces candy melting wafers and 1/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Dip the fronds into the melted candy and place on top of the pineapple truffles. Freeze until set, about 2 minutes.
PINEAPPLE TRUFFLES
Provided by Susie Fishbein
Categories Candy Blender Egg Dessert Passover Coconut Pineapple Chill Kosher Kosher for Passover Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 50 to 60 truffles
Number Of Ingredients 5
Steps:
- In a blender or food processor fitted with a metal blade, process 1/4 cup coconut with 1/4 cup sugar. Remove to a bowl or ziplock bag. Set aside.
- Cut the pineapple out of the shell. Discard core and cut the flesh into chunks. Purée pineapple in blender or food processor. Transfer the puréed pineapple to a medium pot. Mix in 1 cup coconut, 1/2 cup sugar, and the confectioner's sugar. Bring to a boil over medium heat. Cook until all the liquid evaporates, about 30-35 minutes, stirring often to make sure the mixture is not browning on the bottom. If the mixture starts to brown, lower heat slightly and stir more often. The mixture will turn a dark golden color. Turn off the heat.
- Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks to temper them. Add the tempered yolks into the pot. At medium-high heat, continue to cook until dry and pulling away from the sides of the pot, about 5 minutes.
- Place the pot in the freezer and chill completely.
- Remove the pineapple mixture from the freezer. Using a tiny melon baller or 1/4 teaspoon measure, make balls. Roll in the coconut/sugar that was blended in the first step. If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes.
- Place on parchment-lined baking sheets and place into freezer. Once frozen, remove and store in an airtight container in single layers separated by parchment paper. Return truffles to freezer.
- Serve right from the freezer or place in little paper candy cups or on a platter 10 minutes before serving.
PINA COLADA TRUFFLES (MALIBU TRUFFLES)
Decadent boozey little balls made with Malibu rum--perfect for your holiday celebration! You can shape them into balls, or little oval egg-shapes for Easter. Allow flavors to mellow for one week, before eating. I like to refrigerate them and eat them cold-- fabulous!
Provided by BecR2400
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the malibu rum, coconut extract, and the syrup.
- Gradually stir in the powdered sugar.
- Add crushed vanilla wafers, pineapple and shredded coconut.
- Mix thoroughly.
- Cover with cling wrap and refrigerate for 30 minutes.
- Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.
- Place each truffle into a mini-muffin paper.
- Place into an airtight container or cookie tin, with layers of parchment between the layers.
- Store covered. Serve chilled, or at room temperature.
PINEAPPLE ORANGE TRIFLE
Guests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.
Nutrition Facts : Calories 269 calories, Fat 9g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 404mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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- In a blender or food processor fitted with a metal blade, process 1⁄4 cup coconut with 1⁄4 cup sugar. remove to a bowl or ziplock bag. Set aside.
- Cut the pineapple out of the shell. Discard core and cut the flesh into chunks. Purée pineapple in blender or food processor. Transfer the puréed pineapple to a medium pot. Mix in 1 cup coconut, 1⁄2 cup sugar, and the confectioner’s sugar. Bring to a boil over medium heat. Cook until all of the liquid evaporates, about 30-35 minutes, stirring often to make sure the mixture is not browning on the bottom. If the mixture is starting to brown lower heat slightly and stir more often. The mixture will turn a dark golden color. Turn off the heat.
- Remove 1⁄2 cup of the pineapple mixture and mix it into the egg yolks to temper them. Add the tempered yolks into the pot and mix back on heat until dry and pulling away from the sides of the pot, about 5 minutes.
- Place the pot in the freezer and chill completely. remove the pineapple mixture from the freezer. Using a tiny melon baller or 1⁄4 teaspoon measure, make balls. roll in the coconut/sugar that was blended in the first step. If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes.
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