Pineapple & coconut puddings

https://www.taste.com.au/recipes/pineapple-coconut-puddings/9e4f153d-9f2a-40b0-97c0-cca2075bd0c0

Ingredients

2/3 cup self-raising flour; 1/2 cup rice flour; 1/3 cup caster sugar; 1/4 cup desiccated coconut; 50g butter, melted; 1 egg, lightly beaten; 1/3 cup plain yoghurt; 440g can drained crushed pineapple, juice reserved; 1/2 cup caster sugar, extra; 50g butter, extra

Method

Preheat oven to 180°C. Grease 6 x ¾ cup capacity ovenproof dishes.

Combine flour, rice flour, caster sugar and coconut. Make a well in the centre.

Add melted butter, egg, yoghurt and crushed pineapple. Stir until just smooth. Divide the mixture between the dishes. Place them on an oven tray.

Gently heat the reserved pineapple juice, extra sugar and butter in a pan or microwave, until the butter is melted. Spoon the warm syrup over the cake mixture. Bake for 30-35 minutes or until lightly golden & puffed. Turn onto serving plates. Serve immediately.

Pineapple and tempeh kebabs

Adapted from “Clean Food: A seasonal guide to eating close to the source” 

Terry Walters 2007 USA

Ingredients, makes 15:

2 X 225g package organic tamari and ginger tempeh, cut into squares; 1 green capsicum, cut into squares; ½ fresh pineapple, cut into triangles

Soak 15 wooden satay sticks in water 15 minutes before assembling kebabs. Place tempeh, capsicum and pineapple onto sticks. Spray lightly with oil and cook 3-4 minutes each side on a grill.

Pineapple Upside Down Bites

Thanks Bronnagh, for the inspiration to make these tasty little bites when you sent me this https://www.youtube.com/shorts/q7qa-9FFbWU, Anne

1. A tablespoonful of caramel into a patty cup

2. A piece of pineapple 

3. A cherry

4. 1/2 a brioche bun. Warm in the oven.

5. Enjoy! 

Our friend Helen surprised us with this lovely upside down pineapple cake! Yum! Anne

Pineapple cheesecake

https://www.taste.com.au/recipes/pineapple-sour-cream-cheesecake-recipe/

250g granita biscuits; 125g butter, melted; 3 tsp gelatine powder; 60ml (1/4 cup) boiling water; 500g cream cheese, at room temperature, chopped; 2 tsp vanilla extract; 140g (2/3 cup) caster sugar; 300ml thickened cream; 440g can pineapple pieces in juice, juice reserved, chopped; Yellow food colouring, to tint, optional; 200g tub sour cream

Pineapple salsa

440g can pineapple pieces in juice, drained, cut into 1cm pieces; 2 tsp lime juice; 1 tsp finely grated lime rind; 1 tsp caster sugar

Grease and line base and side of a 20cm round springform pan with baking paper.

Process biscuits in a food processor until finely crushed. Transfer to a bowl. Add the butter and stir until well combined. Spoon biscuit mixture into the prepared pan. Use the base of a flat-bottomed glass to spread and press mixture over the base and up the side of pan. Place in the fridge until required.

Meanwhile, sprinkle the gelatine over the boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.

Use electric beaters to beat the cream cheese, vanilla and 100g (1/2 cup) sugar until smooth. Gradually add the cream and beat until mixture has thickened. Gradually beat in the gelatine mixture until combined. Fold in reserved pineapple juice and chopped pineapple . Tint mixture yellow, if using. Pour mixture into prepared pan, levelling top with a spatula. Place in the fridge for 1 hour or until starting to set.

Combine the sour cream and remaining sugar in a small bowl. Spoon sour cream mixture over cheesecake and smooth top. I don't think this sour cream layer is necessary, the cheesecake is delicious without it, Anne

Place in the fridge overnight or until completely set.

Make pineapple salsa, combine the pineapple , lime juice , lime rind and sugar in a bowl.

Remove the cheesecake from the pan and top with salsa. Cut into slices to serve.

Baked pineapple and grapefruit

Thanks for the link to this yummy dessert/entree Vicky, of Unusual Coleslaw     http://unusualcoleslaw.blogspot.com.au/ 

Baked Grapefruit

2 large grapefruit; 1 cup crushed pineapple; brown sugar; sherry (I didn't have any sherry so I used rum); 6 cherries or pieces of crystallised ginger

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5