Pineapple and choko dessert

Chokos with Pineapple

½ cup pineapple juice; 4 young chokos; 1 tblsp lemon juice; 1/3 cup sugar

Peel, quarter and remove cores from chokos. Cut chokos into 3mm slices. Put in ovenproof dish, pour over pineapple juice and lemon juice, sprinkle with sugar. Cover, cook in a mod. slow oven 1 hour or until chokos are tender. Allow to cool, refrigerate until cold. Serve with yoghurt.

Choko and pineapple muffins

Adapted from https://www.annettemcfarlane.com/_Choko_Muffins.htm

Ingredients: 1½ cups fresh pineapple; 1½ cups fresh chokos; 1 egg; 125g butter; 1 cup sugar; 2 cups self raising flour; 2 tablespoons milk; pinch salt; 1 teaspoon brown sugar; ½ teaspoon cinnamon

Method: Peel pineapple & chokos. Dice into small pieces. Boil in 2 cups water for 5 minutes. Preheat oven to 180º C. Grease muffin tin. Drain liquid from cooked pineapple & choko pulp. Beat egg with fruit pulp. Rub butter into coconut, sugar, flour, milk & salt. Mix with pulp & egg mixture. Fill each muffin tray to 3/4 full. Sprinkle brown sugar & cinnamon on top. Put immediately into oven & cook until golden brown.