Charmaine’s Pina Colada Dessert

Recipe by: Charmaine Ramalope-Makhubela

Pineapple and Coconut Sponge Cake

200 g fresh pineapple
110 g unsalted butter (at room temperature) , plus extra for greasing
110 g caster sugar
2 large free-range eggs
250 ml sour cream
200 g self-raising flour , plus extra for dusting
¼ teaspoon bicarbonate of soda
150 g desiccated coconut
1-2 tablespoons icing sugar

Preheat the oven to 180ºC/gas 4.

Peel, core and finely chop the pineapple.

Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.

Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.

Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.

Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.

Pineapple Crisp

1 small pineapple
1½ tsp ground cinnamon

Preheat the oven to 140C/120C Fan/Gas 1. Line 2 baking trays with baking paper.

Cut the skin from the pineapple then use the tip of a small, sharp knife or veg peeler to remove the ‘eyes’ all the way around.

Cut the pineapple into 5mm slices, pat dry with kitchen roll and arrange on the baking trays. Using a tea strainer, dust with half of the ground cinnamon. Bake for 35 mins.

Flip the slices over and dust with the rest of the ground cinnamon. Bake for 35-40 mins until dry and golden. Transfer to a wire rack and leave until cool. Store for up to 3 days in an airtight container.

Pineapple and Rum Marshmallow

1 Packet Woolworths Marshmallows Kit
Pineapple and Rum Syrup (See recipe below)

Prepare Marshmallow as per packet instructions.

Drizzle Pineapple and Rum syrup on top of the marshmallows and allow to set. Once set, cut into cubes and dust with icing sugar.

Salted Caramel Sauce

1 cup white sugar
5 tablespoons butter, cut into slices
1/2 cup heavy cream
1 tablespoon heavy whipping cream
1 pinch sea salt to taste

Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.

Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

Pineapple and Rum Syrup Recipe

1 cup granulated sugar
1 vanilla bean, split and scraped
1 cup rum
1 pineapple, peeled and diced into approximately ½-inch cubes

Fill pot with 1½ cup water.  Add sugar and vanilla bean, and bring to boil. Reduce heat, and simmer for 3–5 minutes. Remove from heat. Stir in rum and let cool.

Place diced pineapple into a 2-quart jar. Top with syrup and seal. Refrigerate for at least 3 hours.

Serve with Coconut Yogurt, toasted coconut flakes, fresh pineapple pieces and salted caramel sauce.