Pineapple Truffles
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a blender or food processor fitted with a metal blade, process 1/4 cup coconut with 1/4 cup sugar
2
Remove to a bowl or ziplock bag
3
Set aside
4
Cut the pineapple out of the shell
5
Discard core and cut the flesh into chunks
6
Purée pineapple in blender or food processor
7
Transfer the puréed pineapple to a medium pot
8
Mix in 1 cup coconut, 1/2 cup sugar, and the confectioner's sugar
9
Bring to a boil over medium heat
10
Cook until all the liquid evaporates, about 30-35 minutes, stirring often to make sure the mixture is not browning on the bottom
11
If the mixture starts to brown, lower heat slightly and stir more often
12
The mixture will turn a dark golden color
13
Turn off the heat
14
Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks to temper them
15
Add the tempered yolks into the pot
16
At medium-high heat, continue to cook until dry and pulling away from the sides of the pot, about 5 minutes
17
Place the pot in the freezer and chill completely
18
Remove the pineapple mixture from the freezer
19
Using a tiny melon baller or 1/4 teaspoon measure, make balls
20
Roll in the coconut/sugar that was blended in the first step
21
If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes
22
Place on parchment-lined baking sheets and place into freezer
23
Once frozen, remove and store in an airtight container in single layers separated by parchment paper
24
Return truffles to freezer
25
Serve right from the freezer or place in little paper candy cups or on a platter 10 minutes before serving
26
In a blender or food processor fitted with a metal blade, process 1/4 cup coconut with 1/4 cup sugar
27
Remove to a bowl or ziplock bag
28
Set aside
29
Cut the pineapple out of the shell
30
Discard core and cut the flesh into chunks
31
Purée pineapple in blender or food processor
32
Transfer the puréed pineapple to a medium pot
33
Mix in 1 cup coconut, 1/2 cup sugar, and the confectioner's sugar
34
Bring to a boil over medium heat
35
Cook until all the liquid evaporates, about 30-35 minutes, stirring often to make sure the mixture is not browning on the bottom
36
If the mixture starts to brown, lower heat slightly and stir more often
37
The mixture will turn a dark golden color
38
Turn off the heat
39
Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks to temper them
40
Add the tempered yolks into the pot
41
At medium-high heat, continue to cook until dry and pulling away from the sides of the pot, about 5 minutes
42
Place the pot in the freezer and chill completely
43
Remove the pineapple mixture from the freezer
44
Using a tiny melon baller or 1/4 teaspoon measure, make balls
45
Roll in the coconut/sugar that was blended in the first step
46
If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes
47
Place on parchment-lined baking sheets and place into freezer
48
Once frozen, remove and store in an airtight container in single layers separated by parchment paper
49
Return truffles to freezer
50
Serve right from the freezer or place in little paper candy cups or on a platter 10 minutes before serving