| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 2 |
cn |
Lowfat sweetened condensed milk |
| 2 |
c |
Toasted coconut |
| 6 |
|
Egg whites beaten until stiff not dry |
| 1 |
|
Fresh pineapple 1 cup diced |
| 1/4 |
c |
Toasted macadamia nuts |
|
|
Nonstick cooking spray |
INSTRUCTIONS
Take paper labels off the canned milk. Put cans into a deep pot (do not
open cans). Cover with water and bring to a rapid boil. Boil for 2 hours
replacing water as needed. Remove from water and rest for 10 minutes. Open
can carefully as you are relieving pressure.
In a mixing bowl fold in 1 3/4 cups toasted coconut with the egg whites.
Generously spray large muffin tins with nonstick cooking spray. Spoon in
egg mixture and press along the sides and bottom of the muffin tin. Bake at
375 degrees for 10 to 12 minutes until golden. Remove from pan. Line bottom
of coconut basket with pineapple, spoon caramel over the top of the
pineapple, then sprinkle with toasted macadamia nuts and remaining
pineapple.
Yield: 4 servings
Converted by MC_Buster.
NOTES : Recipe Courtesy of Sherry Delamarter, Owner, Cowgirl Hall of Fame
Recipe by: IN FOOD TODAY SHOW #INB259
Converted by MM_Buster v2.0l.
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