Pina Colada Fluff

Thanks for the link to this yummy dessert Cassie!

http://www.momontimeout.com/2015/02/pina-colada-fluff/

Mom On Timeout's Pina Colada Fluff

“Bring that tropical feeling home with Pina Colada Fluff! An incredibly easy and delicious dessert salad!” Trish, Mom On Timeout

Prep time 5 mins, Serves: 8 servings

Ingredients:

1 3.4 oz vanilla instant pudding mix; 1 20 oz can crushed pineapple (do not drain!); 1 8 oz container Cool Whip (Mom used lite, I used a can of Dairy Whip as I couldn't by the non-diary Cool Whip locally) – thawed; 1 tsp rum extract; 2 cups miniature marshmallows; 1 cup shredded sweetened coconut; ½ cup chopped nuts (your favorite)

Instructions:

1. Combine pudding mix and the entire can of crushed pineapple in a large bowl

2. Stir until completely combined

3. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts

4. Chill until ready to served

 

Thai served in a pineapple

The New Internationalist Food Book, Troth Wells, 1995

Kao Pad Supparot (Pineapple Rice), a Thai Recipe

Serves 4-6

Ingredients: 1 large pineapple; 450g rice, cooked and kept warm; 3 tblspn oil; 1 egg, beaten; 1 medium onion, sliced finely; 1 tblspn soy sauce; 1 cup / 100g shrimps or tuna; ¾ cup / 100g cashew nuts; 1 fresh red chilli, sliced thinly; 1 tblspn fresh cilantro/coriander or parsley, chopped; salt and pepper

1. Cut a thin lengthwise slice off the pineapple to enable you to scoop out the flesh while keeping the shell intact to serve the meal in. Cut the flesh into chunks, keeping any juice

2. Next, heat the oil in a wok or pan and then pour in the beaten egg, circling the wok to distribute the mixture evenly. Cook the egg a few minutes on one side, then turn it over and cook the other side. Remove the omelette from the pan and cut it into thin strips

3. Then, using more oil if necessary, stir-fry the onion for 2-3 minutes until it is golden and soft. Add the soy sauce and the rice and cook for 3 minutes. Now put in the pineapple pieces and juice, shrimps/tuna, nuts and strips of egg. Cook for 2 minutes, stirring well, Season with salt and pepper

4. Fill the scooped-out pineapple with the mixture and decorate with chili slices and the cilantro/coriander or parsley. Place on a flat dish and spoon any remaining mixture around the pineapple before serving.

Leila's pineapple, coconut and sour cream salad

1 packet of shredded coconut, 250 ml sour cream (not lite), a large tin of pineapple pieces.

 

Mix all together and refrigerate.

Serve as a salad. 
 

(You can substitute a tin of fruit salad for the pineapple if you like.)

 

 

This salad is easy and delicious.

 

“Just ask Clinton and Alice, he rang me from Kenya to ask how to make it for one Australia Day, they only had grated fresh coconut and fresh pineapple, I believe it turned out OK - is much nicer made at least 12 hours ahead. 

 

Sometime I drain a bit of the liquid off so it is not quite as juicy, but adjust the liquid from the pineapple to suit - you do need most as it softens the shredded coconut. 

 

One of the easiest salads you will ever make, and everything is out of the pantry. I nearly always have sour cream in the fridge, and I always try to have shredded coconut and either a tin of pineapple or fruit salad in the cupboard, so if anyone turns up, even if I am out of fresh salad vegetables, I can have potatoes (which I never seem to run out of) and a salad with fish for a meal without any hassles. 

 

Enjoy - a staple salad in this family over holiday season, the kids all love it, it really is a meal by itself. I can even remember who first gave me the recipe about 36 years ago, trusted and tried for all of that time.” Leila, Queensland (Our niece Alice's mother-in-law & our friend!) Anne.
 

Shopping for pineapples?

There are some irresistible sandals (and other "must haves") on this website . . . thanks for the link Katherine

https://www.blogger.com/blogger.g?blogID=2546684714246674679#editor/target=post;postID=
6621989939024002607;onPublishedMenu=editor;onClosedMenu=editor;postNum=0;src=link

and here's a delicious ice cream enjoyed by Sally in Turpan, Xianjiang, China earlier this year.

Pineapple and, cabbage

Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979
 

Cabbage Casserole Tutti Fruiti, China

 

675g cabbage, shredded; 1 small apple, peeled, cored and sliced; 1 small peach, peeled, stoned,(pitted) and sliced; 1 slice fresh pineapple, cubed; 150ml natural yoghurt; 150ml water; 15g arrowroot; salt and pepper; 50g grated onion; 50g butter; 50g fresh breadcrumbs

 

1 Boil the cabbage in salted water for 5 minutes. Drain and reserve the cabbage water.

 

2 Heat the oven to 190°C.

 

3 Place the cabbage in an ovenproof dish with the apple, peach and pineapple.

 

4 Boil 300ml cabbage water. Mix together the yoghurt, water and arrowroot and add to the cabbage water, stirring until it thickens. Season with salt and pepper and simmer for 5 minutes.

 

5 Add the grated onion and pour onto the cabbage and fruit mixture. Place in the oven for 15 minutes.

 

6 Meanwhile, melt the butter in a pan and shallow-fry the breadcrumbs until golden-brown and crisp. When the cabbage casserole is cooked, remove from the oven, sprinkle with breadcrumbs and serve.

Serves 4