Pineapple Coconut Chia and Tapioca with Mango mmmmm

https://www.bonappetit.com/recipe/coconut-chia-tapioca-pudding

Coconut Chia-Tapioca Pudding

INGREDIENTS

½ cup large pearl tapioca (not instant or quick-cooking); 1 tablespoon white chia seeds; 2 13.5-ounce cans unsweetened coconut milk; ½ teaspoon kosher salt; ⅓ cup light agave nectar, plus more for serving; 1 cup chopped fresh coconut meat; ½ cup chopped fresh pineapple, plus more for serving; Sliced mango and toasted unsweetened shredded coconut (for serving)

RECIPE PREPARATION

Combine tapioca and 2 cups water in a medium bowl. Combine chia seeds and ½ cup coconut milk in a small bowl. Cover both bowls with plastic wrap and chill overnight. Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use.

Drain tapioca pearls. Combine reserved coconut milk and coconut milk from remaining can in a medium saucepan; add salt and ⅓ cup agave. Bring to a boil over medium, reduce heat, and simmer, stirring constantly, until reduced by one-quarter, about 5 minutes. Add tapioca and cook, stirring constantly, until tapioca is translucent and tender but still chewy in the center, about 5 minutes. Set saucepan in a bowl of ice water and let cool, stirring occasionally.

Stir soaked chia seeds, coconut meat, and ½ cup pineapple into pudding and scrape into a large bowl. Cover with plastic wrap, pressing directly onto surface, and chill until thickened and cold, at least 2 hours.

To serve, stir pudding well and divide among bowls. Top with mango, shredded coconut, and more pineapple and drizzle with some agave.

Do Ahead: Pudding can be made 2 days ahead. Keep chilled.

Fruit salad cupcakes

The $50 Weekly Shop, Jody Allen, Australia 2017

Thanks for the recipe Krystal, they are delicious! Anne

Biscuits and snacks: Two-ingredient fruit salad cupcakes

Makes 12

1 X 570g packet vanilla butter cake mix; 1 X 440g can fruit salad (with pineapple of course)

Preheat the oven to 200C. Line a 12-cup muffin tray with paper cases, or use a silicon cupcake tray.

In a bowl, mix together the cake mix and the fruit salad (including the juice) and spoon evenly into the cupcake cases or tray. Bake for 20 minutes or until golden. Delicious served with cream and ice cream or iced with orange icing.

Hints and tips:

·       Instead of cake mix you can use 2 cups of self-raising flour and 1 cup of sugar.

·       You can also make this as a cake. Grease a round cake tin and cut baking paper to fit the base. Pour in the mixture and bake for 45 minutes or until cooked through.

·       If your cupcakes or cake have ‘soggy bottoms’, just flip them upside down and pop back in the oven for a few minutes.

Pineapple cough and cold syrup

Healthy pineapple cough and cold syrup found on Twitter!

@SabzerAzoh

"Natural cough and cold syrup soothes a sore throat and dissolves mucus"

Ingredients:

1 peeled medium pineapple; 1 ginger; 2 banana; 1 peeled carrot and quartered; 1 peeled lemon; cayenne pepper ½ tspn; black pepper ½ tspn

Directions:

Zulu - Faka yonke lento ku 'blender' ugaye..🌱 

English - Put the whole thing in a blender and grind.

This had a great bite to it with the addition of (a little) cayenne and pepper, I added some water and the flavour was great, Anne

Pineapple jelly crystal biscuits

This week celebrates 8 years and over 700 recipes for that delicious, versatile fruit pineapple on our Pineapple Princesses blog. For the occasion we are sharing one of Ann's favourite recipes, Ann and Anne

Jelly Crystal Biscuits (adapted from Country Women’s Association Biscuits and Slices Penguin 2009)

Ingredients:

250g butter, room temp; 2 X 85gm pkts pineapple jelly crystals; 2 eggs; 2 ½  cups self raising flour, maybe a little more; 1 tablespoon cornflour; White sugar to coat approx ¼ cup

Method:

Preheat oven 180°C and spray or paper 2 baking sheets.

In food processor, process butter and jelly crystals.

Add eggs and process again.

Add flours and pulse to combine.  If mixture is too soft to roll then add a little extra flour.

Roll mixture into balls, about 1 tablespoon at a time, then toss in sugar to coat.

Place on prepared trays and press with the back of a fork.

Bake 15-20 minutes until golden.

Cool on a rack.

I made these again recently, they are really useful biscuits.  I like to keep the biscuit tin full in case of visitors, not so frequent in these times of isolation but frequent enough. The recipe makes a lot, and I have shared them with a committee meeting and four separate visitors, as well as enjoying several myself. They keep well, Ann

Pineapple Tea Cake

Thanks for the recipe and photos Wendy. We did note the pineapple tea spoon! Lovely! Anne

“It was easy to make and the pineapple layer made it moist and delicious.” Wendy

Westinghouse Food Crafter c1950s

Pineapple Tea Cake

Setting 12

2 tblsp butter; 2 ozs (1/2 cup) sugar; ¼ tsp cinnamon; pinch of salt; 2 eggs (or 1 egg and 3 tblspn milk); 1 extra tspn butter; 1 extra tspn sugar; 4 ozs (3/4 cup) self raising flour; ½ - ¾ cup drained pineapple (shredded/crushed)

Method: Cream butter and sugar. Add eggs one at a time beating well. Reduce to speed 1 and fold in sifted flour and salt, then milk if use. Spread half the mixture into a well greased 7” (17cm) sandwich pan, cover with a layer of pineapple then the balance of the cake mixture.

Bake in a moderate oven 40 minutes. While still hot, brush top with xtra tspn of butter, sprinkle with extra tspn of sugar and cinnamon, mixed together. Serve in wedges with or without whipped cream and small pieces of pineapple topping.