Earlier this week I had an unexpected dinner party, which meant there was nothing even remotely dessert-ish to serve when our meal finished up. And even though I rarely eat dessert, dinner with guests just doesn’t feel right without ending on a sweet note.
And then I remembered I had a can of coconut cream in the back of the fridge {for future mousse making}. I whipped it up, added vanilla and sugar, and served with bowl of strawberries. Dinner was saved!
The next day at work, I described this save to my culinary co-workers. Ben, lover of veg-friendly food, thought it was great and said, “you could totally make piña colada skewers using pineapple instead of strawberries”.
So I did. And it was amazing!
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Piña Colada Skewers
By Published: June 2, 2014
- Yield: 6 Servings
Earlier this week I had an unexpected dinner party, which meant there was nothing even remotely dessert-ish to serve when our meal …
Ingredients
- 1 pineapple chopped into bite-size pieces
- 1 14 ounce can coconut cream cold
- 4 tablespoons organic cane sugar
- 2 teaspoons pure vanilla extract
Instructions
- Place the bowl of a stand-mixer in the fridge for 10 minutes.
- Using a spoon, scoop the solid coconut cream from the top of the can, place in the cold bowl, and attach bowl to mixer. There should be some coconut water remaining at the bottom of the can.
- Using the whisk attachment, mix the coconut cream on high speed for a few minutes until fluffy.
- Add sugar and vanilla and mix on high speed for a few additional minutes, until sugar is dissolved.
- Serve immediately or store in fridge for up to one day.
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