Pina Colada Hawaiian Cream
This is a smooth, creamy dessert that also tastes delicious on scones or as a dip for fruit kabobs.
Combine in a saucepan:
1 cup whipping cream
3/4 cup milk (2 percent or whole)
1/2 cup sugar
Warm on medium heat until sugar dissolves.
Stir in:
1 cup Pina Colada yogurt (8 ozs.)
1 cup light sour cream
1/2 teaspoon pineapple flavoring (optional)
Pour into 6 glass goblets or dessert dishes. Chill one hour or until thickened. Dessert will resemble the consistency of yogurt. Top with toasted coconut flakes and a leaf of fresh pineapple-mint. Serve with a crisp cookie and a small fruit kabob made with fresh pineapple and other tropical fruits threaded on a fancy pick.
Variations: Substitute strawberry or lemon yogurt for the Pina Colada yogurt. For the lemon yogurt, add 1 teaspoon grated lemon rind.
From Lydia’s Recipe File: Lydia E. Harris, M.A., is a home economist and freelance writer who enjoys serving tea to family and friends in Seattle, Wash.
March 1st, 2009 at 3:09 pm
This sounds delicious and I will try it with the idea of bringing it to our next warm weather Red Hat tea as a (temporary) substitute for our “fake” clotted cream to go with scones. However, as a 40 year+ herb grower in six differnt gardens (so it’s not the soil!), I have yet to have a pineapple mint that tastes like pineapple, although in the spring the new foliage sometimes smells a little pineappley…. I will substitute some fresh, young tender leaves from the top of my pot of Pineapple Sage for the garnish, and should it be Sept., I can add a spray or maybe a few of the beautiful red florets, plucked from the spray, (that will be in better scale) of the Pineapple Sage. The young leaves taste more pineappley than the mature leaves. The chopped leaves are a nice addition to a pound cake, lemon squares, or in fruit cocktail. She’s also, a pretty, but sometimes a little leggy– so put her in the back row, addition to a collection of tender container-grown patio plants and hummingbirds love her early autumn scarlet blossoms. I’ll post my Pineapple Sage Cake separately.