Pineapple Pockets

A delicious pineapple and coconut flavoured dessert that can be left to cook in the dying coals of a braai fire as you eat your main course.

Difficulty

Prep Time

10 minutes

Cooking Time

20 minutes

Serves

6

Ingredients

  • 2 small or one large pineapple
  • 4 coconut marshmallows
  • 5ml SPAR butter

For the sauce

  • 10ml corn flour
  • 15ml custard powder
  • 1 can SPAR coconut milk
  • 30ml treacle sugar
  • pinch salt

Method

  1. Peel, and cut two small (or 1 large) pineapples down their center; cut out and discard the tough central core section.
  2. Slice the remaining fruit into neat pieces.
  3. Divide them equally between 6 well greased, heavy-duty aluminium foil squares.
  4. Cut 4 coconut-coated marshmallows onto each one, sprinkle a generous sprinkle of ground cinnamon and 5ml SPAR butter.
  5. Fold over the foil and seal around loosely. Set aside until needed.
  6. Place in amongst cooling coals after meat has cooked. Leave to cook while you eat the main meal. Serve each guest with their own parcel and a bowl of sauce to serve from:

Sauce

  1. Mix a thin paste with the corn flour, custard powder and some of the coconut milk.
  2. Heat together the remaining coconut milk, sugar and salt. Add the paste and stir until thickened and reaching boiling point. Serve warm or at room temperature.

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