Monday, April 11, 2016

Pineapple Freeze

This weekend, hubby and I enjoyed a new treat.
I was actually surprised that hubby liked it, but "coconut" seems to be growing on him.
It was one of those "easy-peezy" recipes and has already been requested again.

The original recipe was to be made as a pie (in a nut or graham crust),
but I just threw it in a parchment lined 8x8 pan.
It might work really good in a silicone muffin tin or mold.
I also thought that it would make great popsicles in the summer months.

Pineapple Freeze

  • 1 can (20oz) crushed pineapple in 100% juice
  • 1 can (13.6oz) coconut milk
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 tbsp pure maple syrup
  •  3 tbsp virgin coconut oil

  • Blend all ingredients in blender until very smooth.
    Pour into a prepared pie crust in an 8 inch or 8.5 inch pan
    OR into the bottom of an 8.5-inch springform pan or 8x8 pyrex.
    Freeze 4 hours or until firm but not yet hard,
    or freeze longer and thaw at least 2 hours before slicing and serving.

    Looking forward to trying it again with some frozen mandarin oranges - 
    kind of an orange julius thing (may need a little honey in that one).

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