Coconut Pineapple Skewers With Marshmallows Recipes

Steps:

• Thread 1 each pineapple chunk, strawberry and marshmallow onto each of 10 skewers.
• Place chocolate and coconut in separate shallow bowls.
• Dip skewers, 1 at a time, into chocolate, then coconut, turning to evenly coat each skewer with each ingredient.
• Refrigerate 30 min.

Steps:

• Spray an 8-inch square baking pan with cooking spray.
• Mix cold water and gelatin together in a bowl until gelatin is dissolved.
• Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
• Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
• Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

Steps:

• Peel and core the pineapple, reserve the core. Cut the pineapple into about 1 1/2-inch chunks and roughly chop the core. Set the pineapple chunks aside.
• In a medium bowl, combine the pineapple core, 3/4 cup of water, allspice, ginger, cinnamon, and star anise. Set aside.
• In a medium saucepan, stir together the sugar, corn syrup, and just enough water so that it resembles wet sand. Place the pan over medium to medium-high heat and cook, stirring, until the mixture begins to boil. Stop stirring and continue to cook until golden brown, about 5 minutes. Remove the pan from the heat and carefully add in the spice mixture. Stir the caramel, return it to medium heat, and simmer until reduced to a glaze, about 8 minutes. Set the caramel aside and let cool slightly. Strain the caramel into a bowl and discard the solids.
• Add the pineapple chunks to the caramel and toss to combine. Marinate at room temperature for an hour or refrigerate overnight.
• Put the toasted coconut on a plate. Using a fork, remove the pineapple chunks from the caramel. Working with one chunk at a time, roll the pineapple in the coconut, pressing it on. Thread the coconut-coated pineapple chunks onto the ends of the skewers, about 1 or 2 per skewer. Transfer to a serving platter and strew the mint over the top. Serve at room temperature.

Steps:

• TO MAKE THE CARAMEL SAUCE:.
• Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.
• Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
• Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added).
• Watch your hands!
• Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
• Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
• TO TOAST THE COCONUT:.
• Preheat the broiler to low heat.
• Sprinkle the coconut evenly over a baking sheet.
• Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
• Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.
• Transfer the toasted coconut to a plate.
• TO COOK THE PINEAPPLE SKEWERS:.
• Thread 1 piece of pineapple on the end of each skewer, making 20 skewers (if using wooden skewers ~ soak for 30 before because if not they will catch on fire).
• Heat a cast iron grill pan over medium to high heat until it is very hot.
• Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear.
• Remove the pineapple skewers from the pan and place them on a serving platter.
• Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.
• The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
• Enjoy this romantic dessert!

Steps:

• Heat the grill to high. As the grill is heating, thread pineapple chunks onto metal or pre-soaked wooden skewers (see Tip), leaving space in between each piece for maximum browning. Brush all sides of the pineapple chunks with coconut oil and dust with cinnamon.
• When the grill is hot, lightly brush the grates with oil, and add the pineapple skewers. Cook, rotating them carefully every few minutes, until they are evenly browned and slightly charred in places, about 4 to 8 minutes.
• While the pineapple is grilling, divide marshmallows across 4 bowls. Remove pineapple from the grill and, using a fork, immediately slide the pineapple off the skewers and onto the marshmallows. Let sit for a few minutes for the hot pineapple to soften the marshmallows.
• Sprinkle each serving with shredded coconut, and top with pecans and small scoops of coconut sorbet or ice cream, if using.

Steps:

• Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
• In small bowl whisk together curry paste and coconut milk. Set aside.
• Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.