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If you have a crush on the famous Indian pudding, kheer, there is a good chance you will like this pina colada version. Instead of cooked rice, this milk based dessert gets its boost of flavors from tinned pineapple and grated coconut.  You may use fresh pineapple if you manage to get a very ripe one and happen to be skilled with a knife. The original recipe from Manjula’s Kitchen tells you to caramelize the fruit by cooking it with sugar but I felt that the canned pineapple was sweet enough without the extra caramel. This special kheer was my offering to Lord Krishna on the occasion of his birthday, Janmashtami as it is believed that Krishna was particularly fond of homemade dairy stuff as a child.

PINEAPPLE COCONUT KHEER

Ingredients:

2 1/2 cup full cream milk

3/4 cup coconut milk

1/2 cup granulated sugar

1/2 cup freshly grated coconut

1 1/2 tablespoons corn flour

1/2 cup pineapple, diced

1/4 cup pineapple, crushed

1 tablespoon sliced almonds

6 Maraschino cherries

Method:

  • In a heavy bottom pan over medium high heat, boil the milk, coconut milk, sugar and grated coconut.

  • After it comes to a boil, lower heat to medium and let it boil for about 18-20 minutes, stir occasionally.

  • In a small bowl, mix combine corn flour well with 2 tablespoons water, making sure there are no lumps.

  • Add corn flour to boiling milk, mix it well and boil for 3 to 4 minutes stirring occasionally. Turn off heat.

  • Drain the syrup from canned pineapple, and slice them into about 3/4 inch cubes, save half the cubes.

  • Lightly crush the other half into a chunky pulp. Reserve the pineapple in a bowl at room temperature.

  • Carefully fold the pineapple cubes, crushed pineapple and milk mixture together until well combined.

  • Chill for at least two hours before serving. Garnish with pineapple cubes, almond slices and cherries.

Pineapple Coconut Kheer

This spectacular fruit salad, from Carl’s Bad Cravings, combines all my favorite seasonal fruits together for a refreshing summer treat. Chunks of chilled watermelon, pineapple and mango, dunked in honey and lime mint dressing, are fabulous on their own though you could add blueberries, strawberries, kiwis or pretty much anything sitting in your fruit bowl that does not look too boring. I do not bother with the grilling process as I do not think it is worth heating up a grill to build a simple fruit salad. But if you already set for a BBQ party, you might as well char your pineapple and watermelon slices for a couple of minutes before adding them to this colourful jumble of chopped fruit.

WATERMELON & PINEAPPLE SALAD

Ingredients:

For the Fruit Salad

1/2 watermelon, sliced into 1″ slices

1 pineapple, sliced into 1″ slices

2 ripe mangoes, peeled and diced

1 pint blueberries or strawberries

For the Honey Lime Mint Dressing

1/4 cup pure honey

1/4 cup lime juice

1 tablespoon lime zest

1/4 cup olive oil

3 tablespoons fresh mint

Method:

  • Whisk together all of the dressing ingredients and chill mixture for at least 20 minutes.

  • Preheat grill to medium high heat. Grill pineapple for 8-10 minutes or until caramelized.

  • Grill watermelon for 4 minutes until grill marks appear, turning once but do not overcook.

  • You can either refrigerate pineapple and watermelon separately or serve fresh off the grill.

  • When ready to serve, chop watermelon and pineapple. Add to a large bowl with other fruit.

  • Pour desired amount of dressing over fruit salad and toss to combine. Serve immediately.

Watermelon & Pineapple Salad

Discover the delicious oat sensation when you soak your favorite Quaker® Oats overnight! Milk, yogurt and berries are among the most popular combinations but do not let that stop you from creating endless overnight masterpieces of your own. Simply make it the night before and grab it to go in the morning! There is no wrong way to prepare your overnight oats but if you are searching for a little inspiration, here are some ideas from Quaker Oats.

For best results, let oats soak in the fridge for a full 8 hours so they can absorb all the liquid and use a one-to-one ratio of oats and your choice of milk, yogurt or any other dairy substitutes. For a more crunchy, textured breakfast, set some of the toppings aside to add in the morning and achieve maximum texture with Old Fashioned Rolled Oats or with Instant or Steel Cut Oats. Frozen fruit toppings work especially well as they release delicious juices when they ‘thaw’.

OVERNIGHT OATS

Ingredients:

For Chocolate & Coconut Oats

1/2 cup Quaker® oats

1/2 cup unsweetened coconut milk

2 tablespoons cocoa powder

1/8 teaspoon almond extract

1 tablespoon chia seeds

2 tablespoons shredded coconut

2 tablespoons maple syrup

For “Pina Colada” Overnight Oats

1/2 cup Quaker® Oats

1/2 cup low fat milk

1 tablespoon pure honey

1 teaspoon coconut, shredded

1 tablespoon almonds, slivered

1/4 cup pineapple, diced

Method:

  • For the Chocolate & Coconut Oats, add oats to your container of choice and pour in milk.

  • Add the cocoa, almond extract, chia seeds, coconut, and maple syrup before refrigerating.

  • Chill oats overnight and enjoy in the morning with a drizzle of maple syrup and chia seeds.

  • For the “Pina Colada” Overnight Oats, add the oats to container of choice and pour in milk.

  • Add the coconut, almonds and diced pineapple in layers and top off with a drizzle of honey.

  • Place it in fridge overnight and enjoy in the morning with chia seeds and a dollop of yogurt.

Overnight Oats

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PrerrnaMirchi
Mauritius

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