Thursday, 30 August 2012

171. pineapple paleta

Tinkering in the kitchen

 When Niku my son, was home for his break, we bought a lovely orangey looking pineapple. Got excited thinking that it will be so sweet and juicy. We cut the pineapple and  much to our disappointment it was  sour. Couldn't use it up in a salad as it was too sour. So I just left the pineapple chunks in the fridge. Usually ideas crop up at the most weirdest time. In walks Niku, opens the fridge to look for some fresh juice and instantly we both think of making paletas. I was itching to use the ice pop molds he bought for me so of course the idea got stuck there..... sour fruit, molds, molds, sour fruit. As I was busy making lunch, Niku volunteered to make the mixture for the paletas. Paletas is just a fancy Latin American name for fruit ice pops or lollies. So we mixed a bit of this, a bit of that and came up with this wonderful cooling yummy dessert. If you do not have molds, freeze it in a kulfi mold or in small throw away cups.The only difficult part is getting the sticks in Mombasa. The mold kit has a few but I will soon need to hunt for more. Anyone knows where I could get them in Mombasa? Neel thank you for the lovely maple syrup which we used for this recipe.

updated 2/02/2016
  Pineapple season is back and it seems there's a surplus of them. Get to see vendors selling them at every corner. I recently made the pineapple paletas. This time round I used coconut cream instead of fresh cream. Loved the taste and have decided to use coconut cream whenever I make these paletas. Adding coconut cream reduces the calories and makes it a little bit more healthier.






PINEAPPLE PALETA
Makes 12 depending on the size of the molds

2 cups pineapple chunks
1 medium banana, peeled and cut into chunks
½ cup maple syrup
1 cup fresh cream (or coconut cream)
a pinch of salt

  1. Put the pineapple, maple syrup, salt and banana in a liquidizer or a food processor.
  2. Whizz the whole thing till you get a nice smooth consistency.
  3. Add the fresh cream and mix it well.
  4. Pour the mixture into the molds cover it, insert the sticks and put it in the freezer.
  5. The paletas will be ready in 3 to 4 hours time.
  6. Run warm water over the molds.
  7. Remove the paleta from the mold and serve.
Tips :
  • Add honey instead of maple syrup.
  • Taste the mixture, if need be add a bit of sugar. We didn't add any as we got the sweetness from the syrup and banana.
  • Instead of fresh cream add coconut cream.
  • If you use tinned pineapples for this recipe then you may need less syrup. Taste before adding the required amount as tinned pineapples tend to be sweet. 
You may want to check out the following:
eggless upside down pineapple cake
pina colada mousse

pineapple salsa






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Thank you for stopping by. Your comments are valuable to me.

Thursday, 30 August 2012

171. pineapple paleta

Tinkering in the kitchen

 When Niku my son, was home for his break, we bought a lovely orangey looking pineapple. Got excited thinking that it will be so sweet and juicy. We cut the pineapple and  much to our disappointment it was  sour. Couldn't use it up in a salad as it was too sour. So I just left the pineapple chunks in the fridge. Usually ideas crop up at the most weirdest time. In walks Niku, opens the fridge to look for some fresh juice and instantly we both think of making paletas. I was itching to use the ice pop molds he bought for me so of course the idea got stuck there..... sour fruit, molds, molds, sour fruit. As I was busy making lunch, Niku volunteered to make the mixture for the paletas. Paletas is just a fancy Latin American name for fruit ice pops or lollies. So we mixed a bit of this, a bit of that and came up with this wonderful cooling yummy dessert. If you do not have molds, freeze it in a kulfi mold or in small throw away cups.The only difficult part is getting the sticks in Mombasa. The mold kit has a few but I will soon need to hunt for more. Anyone knows where I could get them in Mombasa? Neel thank you for the lovely maple syrup which we used for this recipe.

updated 2/02/2016
  Pineapple season is back and it seems there's a surplus of them. Get to see vendors selling them at every corner. I recently made the pineapple paletas. This time round I used coconut cream instead of fresh cream. Loved the taste and have decided to use coconut cream whenever I make these paletas. Adding coconut cream reduces the calories and makes it a little bit more healthier.






PINEAPPLE PALETA
Makes 12 depending on the size of the molds

2 cups pineapple chunks
1 medium banana, peeled and cut into chunks
½ cup maple syrup
1 cup fresh cream (or coconut cream)
a pinch of salt

  1. Put the pineapple, maple syrup, salt and banana in a liquidizer or a food processor.
  2. Whizz the whole thing till you get a nice smooth consistency.
  3. Add the fresh cream and mix it well.
  4. Pour the mixture into the molds cover it, insert the sticks and put it in the freezer.
  5. The paletas will be ready in 3 to 4 hours time.
  6. Run warm water over the molds.
  7. Remove the paleta from the mold and serve.
Tips :
  • Add honey instead of maple syrup.
  • Taste the mixture, if need be add a bit of sugar. We didn't add any as we got the sweetness from the syrup and banana.
  • Instead of fresh cream add coconut cream.
  • If you use tinned pineapples for this recipe then you may need less syrup. Taste before adding the required amount as tinned pineapples tend to be sweet. 
You may want to check out the following:
eggless upside down pineapple cake
pina colada mousse

pineapple salsa






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Post a Comment

Thank you for stopping by. Your comments are valuable to me.