FROZEN COCONUT AND ROASTED PINEAPPLE CAKE
This recipe is adapted from Michele Goldsmith, Executive Pastry Chef at Nobu 57. Martha made this on episode 506 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 10-inch round cake
Number Of Ingredients 15
Steps:
- Trim a sheet of acetate to 34-by-3-inches and line the walls of a 10-inch springform pan; set aside.
- Place 2 ounces white chocolate in the top of a double boiler or heatproof bowl set over a saucepan of simmering water; heat just until chocolate melts. Stir in tahini, then stir in cereal, 1/4 cup desiccated coconut, 1/3 lemon zest and salt.
- Place cake, brushed-side down, on a wire rack set over a rimmed baking sheet. Spread cereal-mixture over surface of cake in an even layer. Freeze until set, about 1 hour.
- Carefully invert cake into the prepared springform pan so crunch-side is down. Using an offset spatula, spread cake with 1 cup roasted pineapple puree in an even layer; reserve remaining puree for topping, if desired. Freeze until set, about 1 hour.
- Meanwhile, place gelatin in a small amount of cold water until softened, about 1 minute. Drain and squeeze to remove excess water from gelatin; set aside.
- In a small saucepan, bring coconut milk, remaining 1/2 cup desiccated coconut and lemon zest to a boil over medium-high heat. Remove from heat. Add reserved gelatin, and whisk until dissolved. Strain mixture through a fine sieve set over a bowl with remaining 3 1/4 ounces white chocolate; let stand until chocolate begins to melt. Using a rubber spatula, gently stir from the center of the bowl outward to avoid forming air bubbles. Let cool at room temperature, stirring occasionally, to prevent mixture from setting up (mixture should be thick, but not clumpy).
- Meanwhile, whisk cream until soft peaks form. Place in refrigerator to chill.
- In a mixing bowl, whisk egg whites on medium speed until frothy. Gradually add sugar, and increase speed to high, beating until soft peaks form. Reduce speed to low and gradually add about 1/3 of gelatin mixture, whisking until just combined.
- Gently fold half of egg-white mixture into remaining gelatin mixture. Fold half of the chilled whipped cream into the gelatin mixture. Fold in remaining egg-white mixture, then fold in remaining whipped cream until mousse is thoroughly combined.
- Pour mousse over the cake. Freeze until set, at least 8 hours or up to overnight.
- Once mousse sets, remove ring from springform pan and carefully peel off acetate. If desired, top with coconut flakes, reserved chopped roasted pineapple, and reserved pineapple puree. Return to freezer. Transfer to refrigerator two hours before serving.
ROASTED PINEAPPLE
This Roasted Pineapple dish is one of the simplest, most delicious ways to eat pineapple. It's shockingly good. Since the fruit is cooked, it's safe from mischief causing microbes making it a perfect treat for pineapple lovers on chemo. We use a little melted butter to bake the pineapple, but if you want to avoid dairy or prefer to eat vegan, brush the wedges with the same amount of melted coconut oil instead.
Provided by Cook for Your Life Staff
Categories Dessert
Number Of Ingredients 1
Steps:
- Preheat the oven 400 degrees. Line a baking sheet with parchment paper.
- Lay the pineapple on its side and slice off the top and the bottom. Stand the pineapple upright and trim off the rind. Try to get as much of the 'eyes' off as possible. Slice the pineapple in half, then into quarters. Lay a quarter on the cutting board and slice out the tough core. Repeat with all the quarters.
- Slice each wedge in half and place on the prepared baking sheet. Brush each wedge with half the melted butter or coconut oil and sprinkle evenly with 2 tablespoons of sugar. Roast for 15 minutes.
- Flip the pineapple wedges and brush with the remaining butter or oil and roast for another 15 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 832
COCONUT PINEAPPLE
Provided by Food Network
Time 2m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Blend 10 to 15 seconds and serve.
COCONUT CUSTARD TART WITH ROASTED PINEAPPLE
This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
- Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
- Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
- Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
- Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
- When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.
Nutrition Facts : Calories 589 calories, Fat 41 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
More about "roasted pineapple and coconut shortcakes recipes"
COCONUT-ROASTED PINEAPPLE RECIPE | GOOD FOOD
From goodfood.com.au
COCONUT SHORTCAKES WITH GRILLED PINEAPPLE - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
5/5 (3)Estimated Reading Time 4 minsCategory DessertTotal Time 45 mins
ROASTED PINEAPPLE SHORTCAKES | RECIPE | COCONUT RECIPES, WINTER …
From pinterest.co.uk
PINEAPPLE SHORTCAKE WITH TOASTED COCONUT AND MACADAMIA NUTS
From delmontefresh.com
HOW TO MAKE ROASTED PINEAPPLE | MYRECIPES
From myrecipes.com
ROASTED PINEAPPLE SHORTCAKES | RECIPE | COCONUT RECIPES, ROASTED ...
From pinterest.com
MARTHA STEWART’S FROZEN COCONUT AND ROASTED PINEAPPLE CAKE
From youtube.com
ROASTED PINEAPPLE SHORTCAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED PINEAPPLE SHORTCAKES RECIPE | RECIPE.
From recipebridge.com
ROASTED PINEAPPLE SHORTCAKES & CINNAMON WHIPPED CREAM RECIPE
From recipegoulash.cc
ROASTED PINEAPPLE SHORTCAKES - VERNALISA'S RECIPE BOARD
From tapatalk.com
ROASTED PINEAPPLE SHORTCAKES RECIPE | EATINGWELL
From bangkokhealthclub.website.mine.nu
ROASTED PINEAPPLE & COCONUT SHORTCAKES - RECIPE - FINECOOKING
From pinterest.com
MACAROON SHORTCAKE WITH ROASTED PINEAPPLE RECIPE
From pinterest.com
15 PERFECT PINEAPPLE AND COCONUT RECIPES - TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love