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1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
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14 oz. sweetened shredded coconut |
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14 oz. sweetened condensed milk |
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1/4 cup finely chopped roasted pineapple pieces |
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2 large free range egg whites, room temperature |
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1/2 tsp. sea salt |
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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. |