Atole De Piña Recipes

PINEAPPLE ATOLE

Steps:

• Place the DOLE Pineapple Tidbits and their juices with 3 cups of water in your blender pitcher, and process until smooth. If you want, before blending, reserve a couple of the pineapple chunks to use as garnish.
• Pour the mixture into a saucepan using a strainer. Add the cinnamon stick and turn up the heat to medium-high.
• Combine the masa-harina with the remaining 1 cup of the water. Mix well.
• Once the pineapple mixture starts boiling, slowly stir in the masa-harina/water mix, using a strainer to avoid any lumps.
• Add the sugar and keep cooking for 6-8 more minutes until mixture has thickened. Remove the cinnamon stick before serving.

MEXICAN ATOLE

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

ATOLE DE PIñA

Steps:

• Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
• Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
• Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.