Coconut Pineapple Sweet Potato Meringue Pudding

Coconut Pineapple Sweet Potato Meringue Pudding
Coconut Pineapple Sweet Potato Meringue Pudding

I don’t know what a pudding is. It’s a British term for cake, I believe. Or a casserole. YMMV.

I used about three quarters of a 9 inch unbaked pie shell for this. Buttered a casserole dish (a small one, by pyrex) and pressed in my pie crust. Voila. I try to make smaller servings because I cannot, by myself, finish a 9 inch pie. And I shouldn’t, or my next stop will be Walmart to buy a six pack of moo moos, because pants no longer fit me.

NOTE: If you don’t use a pie crust, this recipe is 100% gluten free.

Sweet Potato Filling

Ingredients:

1 c mashed sweet potato (bake and mash 1-2 sweet potatos)
1/2 can coconut milk
1/2 can pineapple in juice, crushed
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1 tsp vanilla extract
1/2 tsp salt
1/4 c walnuts or pecans, chopped and toasted
2 tbsp maple syrup
2 egg yolks
1/4 c dried cranberries (or raisins, or cherries, or sultanas, whatever you like)

Blend the sweet potato mix, put in casserole dish. Or maybe on an unbaked pie shell. I used a pie shell. You don’t really have to, if you don’t want to.

Bake 60 min at 350 degrees. Cover with aluminum foil if it looks like the crust is getting too brown (this is about at the 45 min mark).

Let cool. (This takes about 2-3 hours to cool)

NOTE: The filling does not SOLIDIFY like jello. It stays liquidy. Test that it is cooked, not that it is solid. FYI. This is what makes it a pudding/casserole, not a pie.

Meringue:

2 egg whites
pinch salt
2 tbsp sugar
1/4 tsp cream of tartar

Blend meringue mixture on high speed for 5 minutes until glossy and stiff peaks form.

Putting it all together:

Top cooled pie with meringue mixture. Broil for 45 seconds. Serve. (Meringue is NOT cooked!! JUST browned!!)(Pregnant women and people with depressed immune systems, beware!)

Enjoy!

PRO TIP:

I hate saving half a can of this and half a can of that. What a waste. So, make a pina colada (virgin or not) with the other half of the coconut cream and pineapple. How? Blend the two together with ice, add sugar (about 1/4 c), and rum (to taste..). Enjoy!

LEFTOVER MERINGUE:

200 F for 2 hours. Keep oven closed and let meringue dry overnight.

Meringue Drops
Meringue Drops
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Pina Colada Cake

http://fattaincassa.blogspot.nl/2014/10/do-nothing-cake.html?m=1

Pineapple Coconut Supper Cake aka Do Nothing Cake aka Texas Tornado Cake aka Earthquake Cake

Found this recipe. Frankly, it was lacking in useful details for me. So I’m putting my own twist on this recipe. I’ll let you know how it goes.

Ingredients:

Cake:

2 cups sugar
2 cups all purpose flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple, undrained

Icing:
1/2 cup (1 stick) butter
1 cup sugar
3/4 cup evaporated milk
1 cup Baker’s coconut, lightly toasted (stovetop, medium heat, 1 minute)
1 cup nuts (pecans or walnuts), lightly toasted (stovetop, medium heat, 3 minutes)
1 teaspoon vanilla
Directions:
Cake:
Place cake ingredients in a bowl & mix until blended with spoon.
Pour into 13×9 inch cake pan.
Bake at 350°F 35-40 minutes.
(I used a glass pyrex pan, it took me 40 minutes).

Icing:
Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).(It took me way longer than that, around 10 minutes)
Remove from heat and add nuts and coconut.
Pour over hot cake.

Enjoy!

Note to self: This cake tastes AMAZING, and looks AMAZING. The ingredients are pretty cheap, so it makes for great holiday gift giving. It’s easy and fast and has very simple ingredients, so if company comes on short notice, this cake is the way to go. All in all, a winner!