Pineapple And Coconut Dessert
|Superfine caster sugar||5 Ounce|
|Canned pineapple chunks||1 1⁄4 Can (12.5 oz) (1 large can)|
|Shredded dried coconut||2 Ounce (desiccated)|
Put 2 oz (50 g/2 oz) of sugar in a fluted 1 1/2 quart (1.5 iitre/23/4 pint) Pyrex mold (mould).
Add 3 (2) tablespoons of water and microwave for 5 minutes on HIGH until the caramel is a light golden color.
Remove from the oven using protective gloves and tilt in all directions to coat the sides of the container.
Drain the pineapple chunks and puree in a food processor.
Add the coconut, remaining sugar and the eggs and puree once more.
Pour the mixture on top of the caramel and microwave on HIGH for 10 minutes.
When the center of the souffle is firm and the sides have shrunk a little, remove from the oven and leave to cool.
Refrigerate for at least 3 hours.
Turn out on to a plate and serve well chilled.
Cooking time of the caramel will depend very much on the type of container and amount of water; pay careful attention after 4 minutes, and remember that the caramel will continue to cook for several minutes after being removed from the oven.