Pineapple coconut truffles
These sweet gourmet treats are chocolate-free and made from fresh fruit and tender coconut flakes.
I saw this recipe for pineapple truffles in an old cooking magazine recently, and had to try it out for myself and then share it with you. The author, Susie Fishbein, credited Amaral Ozeias of the De Gustibus Cooking School in Times Square for the original recipe. I’m grateful to Fishbein and Ozeias for sharing, but even more grateful for the fresh, delicious fruits that grow in abundance (and don’t really need us to mess with them to yield something delicious).
But when we do start our cooking by "messing" with fresh fruit, the taste experience is heightened to a level that is supremely satisfying.
- 1 cup sweetened coconut flakes
- 1 medium pineapple, chunked (4-5 cups)
- 4 egg yolks
- 1/4 cup sugar
- 1/2 cup powdered sugar
- 1/2 cup sweetened coconut flakes
- 1/2 cup sugar
- 1 cup dried pineapple tidbits, for garnish
Line a baking sheet with parchment paper.
Process 1/2 cup coconut and 1/2 cup sugar. Transfer to a medium bowl.
Without washing processor, add pineapple chunks and process until smooth. Transfer to a small pot, and add sugars and coconut. Bring to a boil, and simmer for 30-35 minutes (mixing and scraping sides frequently), or until mixture is a dark golden color. Remove from heat.
Take a few spoonfuls of the hot pineapple mixture and stir it into the egg yolks. Pour this tempered mixture back into the pot, replace it on the fire, and allow to cook until mixture is dry and pulls away from pot sides (about 5 minutes).
Freeze until solid. Use a small teaspoon or melon baller to create balls, and roll them in the coconut sugar mixture. Top with a piece of dried pineapple, and press down (you can use a dab or corn syrup to help it stick).
Freeze for an hour, and then transfer to airtight container and freeze until ready to serve. Truffles will be ready to eat after 5-10 minutes at room temperature.
Related Topics: Desserts