Baking Dessert

Apple crumbles are great but this pineapple and coconut version is better

Name: Pineapple and coconut crumble recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 80g unsalted butter; 1 (1.7kg) pineapple (we used Bethonga Gold), peeled, core removed, roughly cut into 2cm pieces; 130g palm sugar, grated (substitute brown sugar); 180ml good-quality coconut cream; 4 kaffir lime leaves, bruised; Finely grated zest of 1 lime; Shaved coconut, to serve; 3/4 cup (110g) plain flour; 1/3 cup (80g) brown sugar; 1/3 cup (50g) cashews, roughly chopped; 2 1/2 tbs shredded coconut; 1/2 tsp ground cardamom; 80g lightly salted butter, chilled, cut into 5mm pieces

1 rating

30m

50m

Jump to recipe

by Dominic Smith

May 09, 2020

Pineapple and coconut, traditionally a summer duo, shine in this cool-weather crumble.

80g unsalted butter
1 (1.7kg) pineapple (we used Bethonga Gold), peeled, core removed, roughly cut into 2cm pieces
130g palm sugar, grated (substitute brown sugar)
180ml good-quality coconut cream
4 kaffir lime leaves, bruised
Finely grated zest of 1 lime
Shaved coconut, to serve

Coconut crumble

3/4 cup (110g) plain flour
1/3 cup (80g) brown sugar
1/3 cup (50g) cashews, roughly chopped
2 1/2 tbs shredded coconut
1/2 tsp ground cardamom
80g lightly salted butter, chilled, cut into 5mm pieces

Method

1.

Preheat oven to 180°C. Grease a large baking tray and line with baking paper.
2.

For the crumble, combine the flour, brown sugar, cashews, coconut and cardamom in a large bowl. Add butter and, using your fingertips, rub the flour mixture together to create coarse crumbs. Spread on prepared tray and bake, stirring occasionally, for 15-20 minutes until golden brown. Set aside to cool completely.
3.

Heat butter in a large, deep heavy- based frypan over high heat for 1-2 minutes until it starts to brown. Add the pineapple and stir to coat. Scatter over the sugar and cook, stirring occasionally, for 4-5 minutes until the sugar has dissolved and starts to bubble.
4.

Add the coconut cream, kaffir lime leaves and lime zest, and stir to combine. Bring to the boil, reduce heat to medium- low and simmer for 15-20 minutes until pineapple is tender and sauce has thickened. Transfer to a heatproof, 1.25L-capacity dish. Top with the crumble and scatter with shaved coconut to serve.