When I was a little kid, probably 3 or 4 I was at a hotel with my Auntie, Uncle and Cousin. My Aunt made this drink that totally looked like a milk shake. I kept bugging and bugging and bugging for a drink. Finally my Aunt gave in and I had a drink. YUCK!!!! It was a Pina Colada. For the next oh 10 years anytime anyone mentioned Pina Colada I would yell YUCK and run away. It was one of my Aunts favorite drinks, when she drank. She doesn’t drink at all anymore but I always remember that. We don’t live in the same city but are VERY close.
Then when I grew up I realized that Pina Colada was coconut, pineapple and rum blended. That, my friends, is NOT yuck. That is a day at the beach in a glass.
I made this with my Aunt in mind. She can’t have chocolate so this is the perfect dessert for her. Next time I see her I will make this. So for you Auntie Shirley. Love you!!!!
A Pina Colada Cream Pie.
The grilled pineapple in this adds another unexpected dimension. Neither the coconut nor the pineapple was lost in the custard. I ate the custard out of the bowl by itself. It literally tastes like Hawaii. Oh how I want to go back to Hawaii. I skipped the rum cause of the kidlets but you could totally add in some rum extract or a shot into the mix. The coconut tart needs a little work. If you make this, make the coconut tart shell fill the entire muffin tin. It will be thin but mine it was too thick and should have been cooked a little longer. Seriously, though that’s really just nit picking. It was a fun summery dessert with a flavor PUNCH!
Coconut Tart Shell Recipe – Makes 6 – from Michael Smith – Chef @ Home
2 egg whites
2 c sweetened shredded coconut
Spray down the muffin tin with non-stick spray or line with a cupcake liner and spray the inside of the cupcake liner with non-stick spray. Mine did stick but it was partly my fault.
Preheat oven to 350 F.
Whisk eggs lightly and stir in coconut.
Spoon coconut mixture into muffin tins and push into the bottom and up the sides right to the top.
Bake for 12-15 minutes.
Let cool before filling with the coconut/pineapple mixture. If you aren’t filling right away put them in a air tight container.
Grilled Pineapple Coconut Cream Pie Filling – enough for 6
1/2 c grilled fresh pineapple cut into small pieces
1/4 + 2 tbs c granulated sugar
1/4 c all purpose flour
1 egg yolks
1/2 can coconut milk
1/2 tsp vanilla
1 tbs butter
In a medium saucepan whisk together flour and sugar, Whisk in egg yolks and coconut milk until smooth.
Turn on heat to medium whisking frequently until custard comes to a boil. Keep whisking until it holds the impression of the whisk momentarily.
Remove from heat and add vanilla and butter. Fold in pineapple cover custard directly over with saran and chill.
Spoon or pipe custard into shells and eat. You could totally make this without the shells as well and serve in pretty bowls or glasses.