Pineapple Coconut Crisp

Pineapple Coconut Crisp
Makes 8
https://www.thriftyfoods.com/recipes/recipes/pineapple-coconut-crisp

Directions

Method

Place the pineapple in medium pot; pour in 1-1/2 cups of the pineapple juice. Bring to a simmer. Place the remaining pineapple juice and the cornstarch in a small bowl and whisk to combine. Add to the pot and return to a simmer. Cook until a clear sauce forms around the pineapple, about 2 minutes. Spooning the mixture into an 8-inch x 8-inch baking dish. Preheat the oven to 350 degrees F. Combine the ingredients for the topping in a medium bowl; spread over the pineapple. Bake for 30 minutes, or until the top is golden and filling is bubbling.

Recipe Options: Make the crisp in advance and bake later. To do so, make the filling and allow it cool to room temperature in the pan; cover and store in the fridge. Combine the topping in a bowl and cover and store at room temperature until needed. When ready to bake, spread the topping on the filling and bake as directed, adding 5 to 10 minutes more baking time, as you will be starting from cold. Make pineapple-mango crisp by replacing half the pineapple with peeled cubes of ripe mango.

Serving Suggestions

Cool down this warm dessert by topping it with vanilla, ginger, mango or coconut ice cream. It could also be topped with whipped cream or brown sugar sweetened yogurt.

Print version

Ingredients:

• 1 medium pineapple, peeled, cored and cut into 1/2-inch cubes

• 2 cups unsweetened pineapple juice

• 2 Tbsp. cornstarch

For the Topping

• 1/2 cup unsweetened medium coconut flakes

• 1 cup rolled oats

• 1 Tbsp. flour

• 1/3 cup packed brown sugar

• 1/4 cup melted butter

• 1/2 tsp. cinnamon

• 1/4 tsp. ground nutmeg

• 1/4 tsp. ground ginger