|Piña Colada Sauce/Glaze|
|Photo by recipe author|
Preparation Time: 15 minutes
- 20 oz crushed pineapple
- 3 tablespoons tapioca flour
- 1/4 cup coconut cream concentrate
- 3/4 cup coconut milk*
- 2 teaspoons vanilla
- 2 tablespoons maple syrup
Strain the juice out of the pineapple into a sauce pan, squeezing all the juice out that you can. Add tapioca flour and mix well (do this while cold or it will be lumpy). Add coconut cream concentrate and maple syrup.
Cook over medium heat until bubbly, stirring constantly. Once thickened add coconut milk and the crushed pineapple and heat through. Once hot, turn off heat and add vanilla.
Great served over pancakes, waffles, crepes or even ice cream.
* For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Recipe submitted by Sharla, Nampa, ID
Published on June 30, 2010