Pineapple Drop Shortcakes with Toasted Coconut and Macadamia Nuts
- 1 Del MonteⓇ Pineapple, peeled, cored, and cut into ½“ chunks
- 4 tablespoons unsalted butter
- ¼ cup light brown sugar
- 2 tablespoons dark rum
- 1¾ cups all-purpose flour
- 2 tablespoons plus 2 teaspoons sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 1¼ cups canned full-fat coconut milk
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¾ cup heavy cream
- 1 teaspoon powdered sugar
- 1 teaspoon rum, optional
- ¼ teaspoon coconut extract
- ¼ cup toasted coconut flakes
- ¼ cup macadamia nuts, toasted and roughly chopped
- To a large saute pan add butter, sugar, and rum. Cook over medium heat, stirring frequently, until butter has melted and mixture starts to simmer. Add pineapple. Cook, stirring occasionally, until pineapple caramelizes, about 10 minutes. Set aside to cool.
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- In a large bowl whisk together flour, 2 tablespoons sugar, baking powder, and salt. Add butter and cut in with a pastry blender or your fingers until butter pieces are the size of small peas and mixture is crumbly.
- In a measuring cup combine coconut milk and vanilla. Add to dry ingredients and stir until just combined.
- Drop dough in 4 large spoonfuls onto prepared baking sheet, spacing them 2” apart.
- In a small bowl, mix together remaining 2 teaspoons sugar and cinnamon. Sprinkle over biscuits and bake until golden brown, 15-20 minutes. Let cool 10 minutes before assembly.
- Using a hand mixer, whip cream, sugar, rum (if using), and coconut extract until softly whipped.
- To serve, split shortcakes in half, spoon whipped cream over the bottoms, followed by pineapple and nuts. Place other shortcake half on top and serve immediately.
Del Monte Fresh Produce N.A., Inc https://fruits.com/