Pineapple caramel in coconut baskets

1 servings

Ingredients

Quantity Ingredient
2 cans Lowfat sweetened condensed milk
2 cups Toasted coconut
6 Egg whites beaten until stiff not dry
1 Fresh pineapple 1 cup diced
¼ cup Toasted macadamia nuts
Nonstick cooking spray

Directions

Take paper labels off the canned milk. Put cans into a deep pot (do not open cans). Cover with water and bring to a rapid boil. Boil for 2 hours replacing water as needed. Remove from water and rest for 10 minutes. Open can carefully as you are relieving pressure.

In a mixing bowl fold in 1¾ cups toasted coconut with the egg whites.

Generously spray large muffin tins with nonstick cooking spray. Spoon in egg mixture and press along the sides and bottom of the muffin tin. Bake at 375 degrees for 10 to 12 minutes until golden. Remove from pan. Line bottom of coconut basket with pineapple, spoon caramel over the top of the pineapple, then sprinkle with toasted macadamia nuts and remaining pineapple.

Yield: 4 servings

Converted by MC_Buster.

NOTES : Recipe Courtesy of Sherry Delamarter, Owner, Cowgirl Hall of Fame Recipe by: IN FOOD TODAY SHOW #INB259 Converted by MM_Buster v2.0l.

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