Ingredients:
- 1 cup diced pineapple
- 1 cup shredded coconut
- 1 cup pineapple juice
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups whipped cream
- Maraschino cherries for garnish
Instructions:
In a saucepan, combine 1/2 cup granulated sugar, 1/4 cup unsalted butter, and pineapple juice
Bring to a simmer and let it cook until it thickens into a caramel-like consistency
Pour this mixture into parfait glasses or jars as the first layer
In a separate bowl, mix the diced pineapple and shredded coconut
Divide this mixture evenly among the parfait glasses as the second layer
Prepare the cake batter by whisking together flour, 1/2 cup granulated sugar, baking powder, and salt
Add melted butter, coconut milk, and vanilla extract
Mix until smooth
Spoon the cake batter over the pineapple-coconut layer in the parfait glasses, creating the third layer
Bake the parfaits in a preheated oven at 350F 175C for 20-25 minutes or until the cakes are golden and spring back to the touch
Allow the parfaits to cool completely before topping with whipped cream and garnishing with Maraschino cherries
Serve chilled and enjoy the tropical flavors of Pina Colada Pineapple Upside Down Cake in parfait form
Comments
Post a Comment