Frozen Pineapple and Coconut Parfaits

Frozen Pineapple and Coconut Parfaits
Frozen Pineapple and Coconut Parfaits

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 46

    ounces pineapple juice, well chilled

  • 2/3

    cup sweetened cream of coconut, such as Coco Lopez, at room temperature

  • 1

    ripe medium pineapple (about 3 1/2 pounds)

  • 1/2

    cup light brown sugar

  • 1

    tablespoon unsalted butter

  • .

  • Coconut Tuiles

  • .

  • 1/4

    cup plus 2 tablespoons clarified butter

  • 2

    cups unsweetened shredded coconut

  • 2/3

    cup sugar

  • 1/2

    cup egg whites

  • 1/3

    cup all-purpose flour

Directions

TUILES Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper and brush with 2 tablespoons of the clarified butter. In a medium bowl, thoroughly mix together the coconut, sugar, egg whites, flour and the remaining 1/4 cup clarified butter. Drop about 1 1/2 tablespoons of the coconut mixture onto a prepared cookie sheet. With dampened fingers, pat the mixture into a thin, flat, 6-by-3-inch triangle. Repeat with the remaining coconut mixture. Bake 1 sheet of cookies at a time for 12 to 15 minutes, or until the tuiles are golden. Let them cool completely on the pan. MAKE AHEAD The coconut tuiles can be made up to 3 days ahead and stored in an airtight container. SHERBERT Set a 2-quart container and 6 parfait glasses in the freezer. In a medium bowl, stir together the pineapple juice and cream of coconut. Working in 2 batches, freeze the mixture in an ice cream machine according to the manufacturer's instructions. Transfer the sorbet to the chilled container, cover tightly and freeze. Using a long sharp knife, remove the skin from the pineapple. Cut the pineapple in half lengthwise and remove the core. Cut one pineapple half into 1/4-inch dice. Cut three 1/3-inch thick crosswise slices from the other pineapple half, then cut 2 neat triangles from each slice. Reserve the remaining pineapple for another use. In a large, heavy, nonreactive skillet, combine the brown sugar and butter with 1 tablespoon of water and stir over moderately high heat until bubbling. Add the 6 pineapple triangles and cook until golden brown, 3 to 4 minutes per side. Transfer the triangles to a plate to cool. Add the diced pineapple to the skillet and cook until the juices evaporate, about 5 minutes. Transfer to a bowl and let cool. Place a scoop of slightly softened sorbet in each of the 6 chilled parfait glasses. Cover the sorbet with half of the diced pineapple. Make a second layer with another scoop of sorbet and the remaining diced pineapple. Top the parfaits with the remaining sorbet. Just before serving, garnish each parfait with a caramelized pineapple triangle and a Coconut Tuiles. Pass the remaining Coconut Tuiles separately. MAKE AHEAD The pineapple can be prepared up to 4 hours ahead. The parfaits can be assembled up to 30 minutes ahead and held in the freezer.

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