Pineapple Coconut Scones

Adapted from https://www.theconsciousplantkitchen.com/pineapple-coconut-scones

3 ¾ cups Self-Rising Flour; 1 X 400g can Coconut Cream; 1 X 225g can crushed pineapple, undrained; ½ cup desiccated coconut; 3 tablespoons raw sugar; 1 teaspoon vanilla extract

Preheat the oven to 220°C. Line a large baking sheet with parchment paper. Lightly oil the paper with oil spray. Set aside.

Open the can of coconut cream, stir well.

In a large mixing bowl, add self-rising flour, sugar and desiccated coconut. Whisk to combine evenly.

Add the coconut cream, crushed pineapple and vanilla.

Use a rubber spatula to stir and form a moist sticky scone dough.

Scoop some of the batter with a tablespoon and drop it on the baking sheet. It will form imperfect dollops of dough.

Sprinkle extra desiccated coconut on top of each scone if you like.

Bake for 18-25 minutes at 220°C until golden brown on top, and a toothpick inserted in the centre comes out clean.

Let them cool down on the baking sheet for 10 minutes at room temperature, then transfer to a cooling rack for 1 hour.

Delicious served with butter or yoghurt, Anne.

Tropical Pineapple Coconut Loaf Cake

 

What a perfect gift, thanks Donna, this cake was delicious and moist, Anne

https://recipesfinds.com/tropical-pineapple-coconut-loaf-cake

2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup crushed pineapple, drained; 1/2 cup coconut milk; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted

Preheat oven to 175°C. Grease a 22X12cm loaf pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, beat the eggs. Add the crushed pineapple (with any excess liquid drained), coconut milk, melted butter, and vanilla extract. Mix until fully combined.

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Fold in the shredded coconut until evenly distributed throughout the batter.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.

Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

And I love this travel cup too.

Pineapple and orange ambrosia

Adapted from https://www.southernliving.com/recipes/best-ambrosia-ever

Ingredients

1 cup plain whole-milk Greek yogurt; 2 tablespoons honey, plus more for drizzling; 1 teaspoon vanilla essence; ¼ teaspoon  salt; 1 medium oranges; 1/2 fresh medium pineapple, peeled and cored; ½ cup shredded coconut

Directions

Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla essence, and salt in a medium bowl until smooth.

Cut peel and pith from orange; cut orange into slices, then quaters. Cut pineapple lengthwise into 1cm thick planks; cut planks into 3cm pieces.

To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with shredded coconut and serve.

Pineapple & Coconut Bread & Butter Pudding

 

Adapted from Cooking Lovers facebook page

Serves 6-8

8 slices brioche or white sandwich bread, lightly toasted; 50 g unsalted butter, softened; 395 g can sweetened condensed milk; 1 1/2 cups (375 ml) coconut milk; 3 eggs; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1 cup (150 g) crushed pineapple, drained; 1/3 cup (25 g) shredded coconut; 1 tbsp raw sugar (for topping)

Preheat oven to 180°C (160°C fan-forced). Lightly grease a medium baking dish (1.5L capacity).

Spread each slice with softened butter. Cut into triangles or cubes and layer in the dish, scattering crushed pineapple and shredded coconut between layers.

Whisk together condensed milk, coconut milk, eggs, vanilla, and cinnamon.

Pour custard over the bread. Press gently so bread absorbs liquid. Let sit for 10–15 minutes to soak thoroughly.

Sprinkle with raw sugar. Bake for 35–40 minutes, or until golden and set with a gentle wobble in the middle.

Serve warm, topped with coconut yoghurt, whipped cream, or vanilla ice cream.

Carrot, pineapple and date bliss balls

https://www.taste.com.au/recipes/carrot-cake-bliss-balls/

1 large carrot, peeled, coarsely grated; 6 fresh dates, pitted, chopped; 1/4 cup (40g) finely chopped dried pineapple; 1 cup (90g) rolled oats; 1 tbsp almond spread (optional); 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup (40g) desiccated coconut

Step 1: Process carrot, date, pineapple, oats, almond spread, if using, cinnamon and nutmeg in a food processor until almost smooth and well combined.

Step 2: Roll the mixture into balls. Roll in coconut to coat. Place on a lined tray in fridge for 1 hour or until set. Store in an airtight container in fridge for up to 1 week.

Pineapple Slice

https://www.bestrecipes.com.au/recipes/pineapple-slice-recipe-2/d39gck5f

Ingredients

Cake base: 40 g butter; 1 cup caster sugar; 2 eggs; 1 tsp vanilla essence; 1 cup self-raising flour sifted

Custard filling: 440 g (crushed) canned pineapple drained reserve liquid; 1/4 cup custard powder

Icing: 2 cups milk; 1/3 cup cornflour; 1 tbs sugar; 1 tsp vanilla essence; 1 cup desiccated coconut toasted

Method

Cake base: Preheat oven to 180C and lightly grease a 20 x 30cm slice pan.

Beat butter and sugar together until fluffy. Beat in eggs and vanilla. Fold in sifted flour.

Pour mixture into a prepared pan.

Bake for 12-15 minutes. Cool in pan.

Custard filling: Combine pineapple juice and custard powder in a medium saucepan until smooth.

Stir over medium heat until boiling.

Add pineapple. Simmer for approximately 5 minutes or until thick. Spread over cooled cake, refrigerate until firm.

Icing: Combine milk, cornflour, sugar and vanilla in a saucepan until smooth.

Stir over low heat for 3-5 minutes or until boiling and thickened. Allow to cool.

Spread over chilled custard, sprinkle with lightly toasted coconut. Chill until firm.

Monkey Butter!

 https://12tomatoes.com/monkey-butter/                                                                                        Thanks for the link Leila!

Monkey butter

1 (20 oz.) can crushed pineapple, with juices; 2 3/4 cups white sugar; 4-5 ripe bananas, thinly sliced; 1/4 cup ground coconut (see note below); 1/4 cup lemon juice

toast or ice cream, for serving; glass jars

Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.

Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.

Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.

Note: If you cannot find ground coconut, unsweetened shredded coconut is your next best option. Flaked coconut will work as well, but will have a chunkier texture. I used shredded coconut, Anne

"Cake the podcast"

The Pineapple Princesses were proud to attend the launch of "Cake the podcast" at Queensland State Library, Brisbane (pssst episode 2 is devoted to pineapple)

https://www.slq.qld.gov.au/discover/podcasts/cake

"Cake is not just a food, it’s an emotion. From the history of cake to the iconic cakes of our childhood, State Library’s 'Cake the podcast' takes you on a sweet journey that connects you to memories, community and family. Learn about the people, the places and the recipes that have influenced our insatiable taste for cake.

Join our award-winning host, Kaitlyn Sawrey of Who is Daniel Johns? podcast fame, and tuck into stories about lamingtons, pineapple cake, CWA scones, moon cake, Greek funeral cake, big cakes, celebration cake, and more" State Library Queensland

While at the State Library the Pineapple Princesses were treated to a look into the archives at a "white glove" display of Ruby Borrowdale's meticulous journal and recipe collection. Ruby was the creator of "The Golden Circle Tropical Recipe Book" which inspired this blog. 

At the Library there was also a collection of historical Golden Circle photographs, records and graphics in the form of posters, book covers and labels;

plus a wonderful collection of heritage cookbooks which we will be cooking from in future blog posts.

                                                               from the 1890s

                                      Queensland Nutrition Council's 1937 Year Book

To give you a taste of Queensland pineapple . . . 

“Judith May” International Butter & Ghee Recipes 1968 compiled by Gene Austin for the Queensland Butter Marketing Board

Polynesian casserole

Ingredients: 2 cups parboiled sweet potatoes; 2 tblspn brown sugar; 2 tblspn finely grated orange rind; 1 fresh pineapple, sliced thinly and cut into pieces; 3 tblspn freshly grated or desiccated coconut; 3 tblspn butter

Method: Peel & parboil the sweet potatoes in sated water 10 to 15 minutes. Strain & remove from saucepan, chill & slice about ¼ inch (7mm) in thickness (never attempt to slice hot sweet potatoes as they will break).

Butter a casserole dish, sprinkle the base with grated orange rind, dot with small pieces of butter, then arrange on top a layer of sliced pineapple pieces, sprinkle with brown sugar, top with a layer of sliced sweet potatoes. Repeat this process in layers until all ingredients are used. Sprinkle with coconut.

Bake in moderately hot oven (400 degrees F (200°C) for 25 to 30 minutes. Serve hot with pork fillets Polynesian style.

Sour cream pineapple slice

The Good Sams Cookbook: 150 years of perfecting recipes, Sisters of the Good Samaritan of the Order of Saint Benedict 2007 Strathfield NSW

Base: 1 pkt vanilla cake mix; 125g butter; 1 cup desiccated coconut

Stir coconut into dry cake mix. Add melted butter & combine thoroughly. Press into greased lamington tin. Bake for 20 mins at 170°C. remove from oven.

Topping: 400g tin pineapple; 200g light sour cream

Drain pineapple. Mix with sour cream & spread on hot base. Sprinkle with nutmeg & bake a further 20 mins.

One-cup Fruit Salad

Chotsie Blank & Ann Seymour’s 1982 “California Artists Cook Book” (contributed by Arthur Nelson)

Serves 6 to 8

1 chilled cup each: white seedless grapes (peeled if desired); pineapple chunks (fresh or canned; if canned, drain); mandarin-orange sections (fresh or canned; if canned, drained); miniature marshmallows; shredded coconut (preferably fresh); sour cream

Toss all ingredients lightly together in a salad bowl and serve at once.

Pineapple truffles

https://www.facebook.com/GoldenCircle/

Ingredients:

250g block cream cheese; 1/3 cup sweet coconut condensed milk; 440g can Golden Circle Australian Pineapple Pieces in Juice, well drained; 1 ¾ cups unsweetened desiccated coconut; 375g white chocolate, chopped; ¼ cup toasted coconut flakes, to garnish (I used toasted shredded coconut)

Method:

Place a baking paper lined tray in the freezer to chill.

Add the cream cheese and condensed milk to the bowl of a food processor. Blend until smooth. Add the well-drained Golden Circle Pineapple Pieces and desiccated coconut. Pulse to combine, ensuring there are some small pineapple pieces remaining. Transfer mixture to a bowl and refrigerate for 1 hour, to firm up slightly.

Add the chocolate to a heatproof bowl. Microwave in 30 second bursts, stirring, until completely melted. Roll the chilled truffle mixture into walnut size balls, dipping straight into the melted chocolate. Coat well, and use a fork to remove the truffles, shaking of excess melted chocolate. Transfer truffles to the chilled baking tray, and scatter with toasted coconut while the chocolate is still melted. Repeat to use all the mixture, remelting the white chocolate if it begins to set.

Keep truffles refrigerated until ready to serve.

Pineapple Coconut Upside Down Cupcakes

Adapted from  https://www.allrecipes.com/recipe/220808/pineapple-upside-down-cupcakes/?print

Ingredients

Cooking spray; ½ cup butter, melted; 1 ½ cups brown sugar; 24 maraschino cherries (I didn't have any cherries on hand so so sprinkled the cooked cupcakes with desiccated coconut instead); 1 X 440g can crushed pineapple; 1 X package cake mix; 1 ⅓ cups pineapple juice; ⅓ cup vegetable oil; 3 eggs; 1 tablespoon confectioners' sugar for dusting, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.

Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.

Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.

Pour batter into the muffin cups, filling them to the top; do not overfill.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.

Coconut, Sago and Lemon Myrtle Pudding with Pineapple, Palm Sugar and Lemon Myrtle Syrup

Australia’s Creative Native Cuisine, Andrew Fielke 2020

6-8 serves

Ingredients:

Pudding: ½ vanilla bean; 1 ½ cups milk; 275g (9oz) coconut cream; 6-8 fresh lemon myrtle leaves or 1 tsp ground lemon myrtle

100g (3 1/3oz) sago

100g (3 1/3oz) sugar

Sauce: 250g (% lb) light palm sugar, chopped or grated; 150 ml (5fioz) pineapple juice; 4-5 additional fresh lemon myrtle leaves or 1/2 tsp additional ground lemon myrtle; 1 fresh ripe pineapple wedge per person, with tops on (fresh lychees and mango also work very well)

neutral (flavourless) cooking spray oil or macadamia oil

Method: To make the puddings:

Split and scrape the seeds from the vanilla bean

Place the seeds and pod in a saucepan together with the milk, coconut cream and lemon myrtle

Bring to the boil, watching carefully

Add the sago while stirring and simmer very gently, stirring regularly (so it doesn’t stick) until the sago is soft (about 10 minutes)

Once the sago is completely cooked (check and make sure it is tender) stir through the sugar until it dissolves. Scoop out the lemon myrtle leaves and bean pod

Spray 6-8 ramekins or other suitable moulds with the cooking spray. Pour the mixture in and allow it to set completely in the fridge

To make the sauce and complete the dish:

Simmer the palm sugar, pineapple juice and lemon myrtle very slowly (over a low heat) for about 20 minutes to make to a nice syrup. Allow to cool then strain.

Brush the pineapple wedges with some of the syrup. Grill for 4-5 minutes on each side on a clean barbecue or in a griddle pan (at a moderate heat). They should caramelize nicely.

Turn the puddings out from the ramekins onto serving plates and place the pineapple wedges to the side. Drizzle with the syrup.

This really was special. The flavour of the lemon myrtle leaves in the syrup was exquisite! Anne

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.

4-ingredient pineapple slice

https://www.bestrecipes.com.au/recipes/4-ingredient-pineapple-slice-recipe/e94w171x

Ingredients

440g butter cake mix; 3/4 cup desiccated coconut; 100g butter, melted; 430g tin crushed pineapple in juice

Method

Preheat oven to 180°C. Grease a 20cm square cake tin and line the base and sides with baking paper, leaving enough overhanging to make it easy to lift out the finished slice.

Using just the cake mix part of the package (not the icing mix), weigh out 200g cake mix into a bowl. Stir through coconut, then add melted butter and mix well. Press evening into the base of the prepared tin and bake for 10 minute until golden on top.

Meanwhile, drain juice from pineapple tin, reserving it. Mix crushed pineapple with remaining cake mix, then add 2 tablespoons of reserved juice and mix to form a loose batter. Pour over base in tin and return to oven for 15-18 minutes until set. Allow to cool then cut into 9 squares.

I also sprinkled the slice with desiccated coconut before baking, Anne

2 simple pineapple desserts

Nature’s Way: vegetarian cookery in a nutshell, Kay Nelson, Grace Kane and Andrea Brinsmead (illustrator) 1978 Sydney

Fruits: Fruits with Coconut

Serves 6

2 oranges, chopped; 2 large bananas, sliced; 240g/1 cup pineapple wedges; 40g/ ½ cup coconut; mint leaves (optional)

Combine first 4 ingredients and mix lightly

Garnish with mint leaves

Fruits: Granny’s Apple Delight

Serves 1

1 Granny Smith apple, diced; 18g/3 tsp crushed pineapple; 1 1/2g/ 1 tsp coconut; 2-3 dates, minced

Combine all ingredients

Chill 30 minutes before serving

Such typical 1970s desserts or breakfasts! So, I decided to photograph them in the one and only pot that I ever threw on a wheel!!!  And that was in 1978! Anne

Pineapple Protein Balls and some seriously cool pinapalia

This recipe was adapted from several different online sources:

Soak 15 pitted dates in boiling water until softened. Drain away water, puree in a blender, scoop into a medium mixing bowl.

To the dates add 2 cups almond meal, 2 tblspn cocoa powder and 3/4 cup finely chopped crystallised pineapple. Mix well, roll into balls. Toss the balls in 1/2 cup desiccated coconut and refrigerate. 

Makes about 12 protein balls.

My new favourite T towel, thanks Alex

Ann's pretty new Op Shop doiley 

A lovely vase/candle holder found by Ann

Ann's friend Brad wearing what could only be his very favourite shirt!

Delicious looking pineapples grown by Robyn's Dad, 

George, at Redland Bay, Queensland