Showing posts with label pineapple. Show all posts
Showing posts with label pineapple. Show all posts

Tuesday, February 25, 2014

The Lost Ice Cream - Vegan Pina Colada Ice Cream

I was going through my various food photos and I discovered I'd missed a post! So, completely coincidentally, I am now posting two vegan recipes in a row. Given that it is still definitely summer in Perth, it's not too late for another ice cream recipe. This is a coconut ice cream, with pineapple added to make it pina colada. That's now two pina colada desserts, one for winter, one for summer!

This freezes quite hard if you leave it in the freezer for too long. If it's gone hard, simply pop it in the fridge for about an hour before serving. I have heard that arrowroot powder is good for preventing overhardening, but I haven't tried it myself. Maybe next time. Likewise, adding the rum to the ice cream mixture would help - but i quite like it drizzled over the top. Feels that little bit more naughty and decadent!

Vegan Pina Colada Ice Cream
440g tin pineapple pieces in juice, separated into fruit/juice
½ tsp vanilla paste
2x 400ml tins coconut cream
1/3 cup dark brown sugar
To serve
toasted coconut
dark rum

Puree half the pineapple pieces in a food processor. Put pineapple juice, puree and dark brown sugar and vanilla into a medium saucepan and heat to medium, bubble it away on a simmer until it reduces by half and becomes syrupy. Add the coconut cream and whisk to combine. Whisk and heat on a gentle simmer for 10 minutes to infuse. Pour into a glass bowl, cover with plastic wrap pressed to the surface to stop a skin forming and refrigerate until completely cold. Overnight is good.

Churn according to your ice cream makers instructions. Transfer to a sealed container and freeze to harden a further 2 hours or so before serving. Serve with leftover pineapple pieces, a shot of dark rum and some toasted coconut!

Monday, September 9, 2013

Comfort Food - Pina Colada Pudding Cake

Do you like pina colada? I actually don't like the cocktail so much, they're usually a tad too sweet for my drink tastes - but I do love the pineapple and coconut combination. It's a classic! Remember my Greek Yoghurt Souffle with pineapple, mango and coconut fruit salad? It was amazing! Loving the combo, when I saw a recipe for pina colada pudding, I was intrigued. And then disappointed and overwhelmed by all of the sugar in it. So I decided to make my own version, using a basic self-saucing pudding recipe as my base. Then, instead of using regular flours, I decided to use coconut flour, for fairly obvious reasons and superfine polenta to give it a nice golden colour. Which then makes this pudding cake gluten free!

It should be saucy at the bottom, but the pictures I've got show mine didn't turn out super saucy. Namely because my dish wasn't large enough, and I spilt most of the boiling water on the floor while trying to put it in the oven. Not my finest culinary moment, and I knew it was a bad idea when I was doing it. With an audience. But the cake still came out nice and moist and the pineapple pieces added a nice juiciness. That's why I've called it a 'pudding cake' instead of a straight pudding.

It is a decidedly unglamourous cake in presentation - but great for putting out as a serve-yourself dessert for a large amount of people. It will serve 10-12 easily. And then if you're lucky, you'll have leftovers for breakfast the next day (or three) reheated in the microwave!

Pina Colada Pudding Cake

825g can pineapple pieces - juice drained and reserved
1 tbsp dark brown sugar
2 tbsp dark rum
1 cup superfine polenta
3 tsp baking powder
1 tsp bicarb soda
2 tsp vanilla extract
2 small tins coconut milk
2 eggs, beaten
2 tsp honey
2 cups boiling water
1/4 cup sugar

Preheat oven to 160C

In the bottom of a big casserole dish, empty the drained pineapple pieces, the dark rum and the dark brown sugar, stir to combine, then spread evenly over the bottom of the dish.

In a large bowl, whisk together the coconut flour, polenta, baking powder and bicarb soda. In a smaller bowl, whisk together 1 cup of the reserved pineapple juice, coconut milk, eggs, vanilla and honey. Whisk together the liquid mixture into the dry mixture, then spread this batter over the pineapple.

Sprinkle the sugar over the top of this mixture, add the remaining pineapple juice to the boiling water and carefully pour this over the top of the batter. Don't mix it in.

Pop it in the oven to bake for approximately 50 minutes, or until the cake is cooked all the way through, and the top is golden.

Serve warm with vanilla or coconut ice cream!