I was in the supermarket and saw that they had reduced the price on the pineapples. I was thinking about what I could do with them. One of my favourite cocktails is Piña Colada and I had it as an inspiration when making my Pineapple Coconut Crumble Pie (without the Malibu). 😛 😀
1 dl = 100 ml
Amount: 1 deciliter (dl)
Equals: 0.40 cups Metric (cup mtr)
Recipe (makes 4-6 portions)
- 2 pineapples
- 1 ½ tablespoons caster sugar
- 3 tablespoons coconut
- 2 dl plain flour
- 1 teaspoon vanilla extract
- 3 tablespoons caster sugar
- 75 gr butter or margarine
- 1 dl coconut
Preheat the oven to 175 degrees C (325 degrees F) Gas 3.
Grease a pie plate.
Peel the pineapples and cut the fresh fruit into smaller pieces.
Thereafter, place them into the pie plate.
Sprinkle the pineapples with caster sugar and coconut.
Put flour, vanilla extract, caster sugar, coconut and butter into a bowl.
Work all together until you get a smooth and firm dough.
Sprinkle the crumble dough over the pineapples.
Bake the pie in the middle of the oven for 20 minutes.
Let it cool a bit before being served.
Happy Pineapple Coconut Crumble Pie! 😀