MANGO, STRAWBERRY, AND PINEAPPLE SMOOTHIE
Steps:
- Combine all ingredients in a blender and puree until smooth, about 2 to 3 minutes. Drink immediately.
- Aloha!
NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE
When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield one 9-inch pie
Number Of Ingredients 23
Steps:
- For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
- Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
- For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
- Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
- Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
- For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
- When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.
MANGO PINEAPPLE STRAWBERRY SMOOTHIE
Provided by Food Network Kitchen
Yield 1 shake
Number Of Ingredients 4
Steps:
- In a blender process the mango, pineapple juice, strawberries and coconut sorbet until smooth. Serve in a tall glass and garnish with strawberry.
STRAWBERRY-COCONUT SMOOTHIE
This smoothie gets a flavor boost from light coconut milk.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Blend all ingredients until smooth.
Nutrition Facts : Calories 175 g, Fat 2 g, Fiber 6 g, Protein 2 g, SaturatedFat 2 g, Sodium 17 g
STRAWBERRY COCONUT PINEAPPLE SHAKE
Yield Makes about 3 1/4 cups.
Number Of Ingredients 4
Steps:
- In a blender, blend the strawberries, the cream of coconut, the frozen yogurt, and the pineapple juice until the mixture is smooth and pour the mixture into chilled glasses.
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