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Pineapple Boat

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  Pineapple 1 Small
  Whipping cream 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Lime juice 1 Tablespoon
  Whipped cream 1⁄2 Cup (8 tbs), mixed with chopped flaked coconut
  Chopped flaked coconut 1⁄2 Cup (8 tbs), mixed with whipped cream
  Chopped cashews 1⁄2 Cup (8 tbs)

Cut pineapple in half lengthwise, a little off center.
Remove pulp, keeping larger shell intact, and discard core.
Chop pineapple finely or process in an electric blender.
Measure 2 cups of pineapple and juice.
Add to whipping cream along with sugar and lime juice.
Cut the leafy top off the pineapple shell and reserve for decoration.
Spoon pineapple mixture into the shell and freeze until firm.
To serve, pipe large rosettes of the whipped cream around the shell and sprinkle with cashews.
Decorate with leafy top.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3878 Calories from Fat 2236

% Daily Value*

Total Fat 252 g387.9%

Saturated Fat 161.4 g806.9%

Trans Fat 0 g

Cholesterol 828.5 mg276.2%

Sodium 195.6 mg8.1%

Total Carbohydrates 355 g118.3%

Dietary Fiber 18.7 g74.7%

Sugars 308.7 g

Protein 17 g34.3%

Vitamin A 8.3% Vitamin C 566.7%

Calcium 45.9% Iron 40.5%

*Based on a 2000 Calorie diet

Pineapple Boat Recipe