Pineapple Caramel in Coconut Baskets

1 servings

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Pineapple Caramel in Coconut Baskets Ingredients

2 cn Lowfat sweetened condensed	1 Fresh pineapple 1 cup diced
2 c Toasted coconut	1/4 c Toasted macadamia nuts
6 Egg whites beaten until	Nonstick cooking spray

Instructions for Pineapple Caramel in Coconut Baskets

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.

Main Ingredient: PineappleCuisine: Uncategorized

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