Tropical Baked Pineapple with Coconut Coating and Berry Core
Equipment
- Oven
- Food processor
Ingredients
- 1 pineapple
- 4 oz raspberries
- 1-2 tbsp strawberry jam
- 25-30 Raffaello candies
- 1/3 cup coconut milk or coconut yogurt
- 1 waffle
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F. Once the oven is ready, bake the pineapple for 1 hour. Remove the pineapple from the oven, let it cool, then cut off the top, bottom, and rind. Use a clean kitchen towel to pat the fruit dry.
- Mix together the strawberry jam and raspberries, then fill the center of the pineapple with the mixture. Place the stuffed pineapple on top of a cooked round waffle.
- Place the Raffaello candies and coconut milk or yogurt in a food processor, then mix them together until the consistency becomes smooth and creamy.
- Spread the coconut mixture evenly around the outside of the stuffed pineapple to make a thick coating around the entire thing. Toast the shredded coconut lightly in a pan, then sprinkle it over the top of the coconut layer.