Preheat the fryer. In a large bowl stir together pineapple, ice cream, rum, and coconut. Fill the cavity of the pineapple halves with the mixture and freeze for 2 hours. Deep fry the plantain chips, toss with the cinnamon sugar mixture, and garnish the pineapple. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2195 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 10-26-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 131 (45%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 58.1mg||18 %|
|Sodium 105.7mg||4 %|
|Potassium 265.6mg||7 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 30.4g|
|Protein 4.6g||7 %|
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Calories per serving: 291
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