At the end of every school year my daughter asks me for a trip to Hawaii and every year she gets the same answer: Maybe when you graduate high school. I try to make up for the lack of tropical paradise travel by bringing all things tropical home. We’ve made fruit salads inside a halved pineapple and threw a luau with pineapple upside down mini cakes. This year when she asked we decided to stick with our two themes of Hawaii and ice cream topping by making a piña colada sauce. Both kids loved it and as I dove into my bowl I was whisked away to a tropical beach for about 2.5 seconds before one of the littles pulled me back from dreamland. At least my dessert was a tropical paradise.
Piña Colada Ice Cream Topping
1 cup of chopped pineapple and juice
1/2 can coconut cream (I found this at Trader Joe’s)
1/4 cup brown sugar
1 tablespoon corn starch
1/4 cup sweetened shredded coconut divided
Toast 1/8 cup of shredded coconut by heating oven to 350 and spread out evenly on a baking sheet and bake for 3 to 5 minutes or until golden brown. In a saucepan combine the pineapple and juice, coconut cream, brown sugar, corn starch and 1/8 cup of shredded coconut. Heat until boiling then reduce and simmer for 5 minutes. Remove from heat and allow to cool. Pour over ice cream and sprinkle toasted coconut on top and serve.
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