Is there anything more summer than a pineapple? Just after Christmas I picked up a gorgeous big pineapple from the farmer’s market. Got home and … just stared at it. Who buys a pineapple when they only have use of one arm? Clearly not the brightest spark in the universe.
Jump forward to the beginning of February and I’m flying free with an arm that has 50% movement and no cast. Much better. I decided to revisit the pineapple.
I was still reeling from the success of the amazing lemon curd. In fact there was still some in the refrigerator (also amazing.) If lemon curd was so good, imagine how spectacular pineapple curd would be? Especially given the coconut oil, it would be like a pina colada in a jar!
I took the basic paleo lemon curd recipe I’d adapted and gave it a pineapple twist. The result was nowhere near as thick as the lemon curd, or as tart, but it was sweet, pineapple rich and more coconut flavoured than the lemon counterpart.
- 1 whole small pineapple, peeled and cut into chunks. I chose not to use the core.
- 6 egg yolks
- 1/4 cup honey
- 6 tablespoons coconut oil
Puree the pineapple in a food processor until smooth. Pass through a sieve to remove all textured bit (there wasn’t a lot.) I ended up with about 1 cup of pineapple puree.
Place the puree, eggs yolks and honey in the thermomix and blend, temperature 37 for 60 seconds. Then add butterfly attachment, turn on for 25 minutes, temperature 80 degrees, speed 2. Once warm add the coconut oil and let melt. (All could be done on the stove with a whisk.)
You’ll notice the cooking time is much longer, and the temperature higher, than the lemon curd. This is likely due to the fact that there’s more liquid from the pineapple puree. Also why it didn’t thicken to the same level. You could use less pineapple and see what happens.
The quest, of course, is how to use this? Once it was thickening in the refrigerator I pondered this. (And it does thicken somewhat, but not to the level of the lemon curd.)
Most recipes use pineapple curd with coconut cake, and I think this would be amazing. But I’m not baking right now. One brioche for breakfast? Yes please. But not eating bread. One ice-cream? Spectacular on vanilla or coconut. I’m more likely, however, to have it swirled through coconut yoghurt or in a chia pudding with passionfruit.
Maybe I’ll pop on some Carmen Miranda and dance around the kitchen.