Welcome to a tropical dream. This is such an easy dessert, with few ingredients and it doesn't take a lot of time either. I love the soft and subtle flavors of cashew coconut cream, and the mint in it adds a delicate freshness. I like to pair this cream with with freshly caramelized hot pineapple slices. Caramelized pineapple by itself are nice but when combined with this cream makes it such a complex but delicately flavored dessert. And doesn't it look absolutely appetizing? The melting cashew coconut cream with the hot pineapple slice is a tropical heaven, trust me. Click on the video below for the full recipe or scroll down for the written recipe.
Somethings to note:
Soaking cashews in warm waters softens them faster compared to cold water.
A a very important tip for getting the perfect coconut cream: Freeze the coconut can at least overnight and then place it in the fridge to slightly defrost, until you are ready to use it. Transferring the can from freezer to fridge makes it is easy to scoop out the cream.
Keep the cashew coconut mint cream in the fridge until you are ready to assemble the final dessert, otherwise the cream can melt at room temperature.
I highly recommend using canned pineapple slices for this dessert, it saves a lot time. But if you have a pineapple, it is worth going through all the effort!
To remove the core of from the pineapple slices, I used a cleaned wine cap (metal). Of-course use what you have and works. You don't have to do this step if you use canned pineapples.
Assemble the warm pineapples and cream just before serving as the cream can melt due to the hot/warm pineapple slices. Otherwise you can cool down the pineapple before serving. Personally, I like to eat it warm.
Cashew Coconut Cream with Caramelized Pineapples
Pep time: 25--30mins Cook time: 20mins Total time: 45-50mins Serves: 6
Ingredients:
Cashew Coconut Mint cream:
50g cashews
400ml coconut milk can
4-5 mint leaves
2 tablespoons sugar
¼ teaspoon vanilla extract
Caramelized Pineapple:
1 pineapple or can of pineapple slices
60g brown sugar
50g water
1 tablespoon lemon juice
Directions:
Freeze the coconut can at-least overnight and then place it in the fridge to slightly defrost, until you are ready to use it.
Soak cashews in warm water for 10-15mins.
From the coconut milk can, scoop out the coconut cream on the top along with a tablespoon of the coconut water underneath, into a blender.
Add roughly chopped mint leaves, drained soaked cashews, sugar and vanilla extract into the same blender and blend it to a smooth paste. Add more coconut water to attain the consistency of your preference (do not make it too thin).
Transfer the cream to a bowl and store it in the fridge until the final assembly.
Chop the pineapple, slice and remove the core from the centre or use the canned pineapple slices.
To a shallow pan, add water and sugar on medium heat. Once the sugar water syrup starts bubbling add the lemon juice and mix.
Place the pineapple slices in the bubbling syrup and cook for around 10mins, flipping them once or twice in between. You can use the suggested quantity of syrups for 6 slices, three at a time.
For final assembly, spread coconut cream on the plate ( watch the video to see how I like to do it) and place the warm or cold pineapple slices on the cream and garnish with mint leaves.
If serving warm, eat immediately.
I hope you will try out this extremely easy recipe and loose yourself in tropical dream! If you try this recipe please let us know how you like this dessert in the comment section and tag us on instagram @pistachiowithlove. Thank you for reading and watching the recipe.
Enjoy! From Pistachio With Love!
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