| • | 1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 14 oz. sweetened shredded coconut |
| • | 14 oz. sweetened condensed milk |
| • | 1/4 cup finely chopped roasted pineapple pieces |
| • | 2 large free range egg whites, room temperature |
| • | 1/2 tsp. sea salt |
| |
| Method: |
| 1. | Roasted pineapple pieces: Slice wedges from fresh pineapple and place on grill or roast in oven until you see color or grill markings, let cool and chop finely then add to coconut mixture. |
| 2. | Preheat the oven to 325 degrees F. |
| 3. | Combine the coconut, condensed milk, and Carmelized Pineapple Concentrate and roasted pineapple pieces in a large bowl. Whip the egg whites and sea salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. |
| 4. | Drop the batter onto sheet pans lined with parchment paper using an ice cream scoop or tablespoon. Bake for 25 to 30 minutes, until golden brown. Cool and serve. |
