Caramelized Pineapple with Coconut Cream Toast
|
Nutrition Facts Canadian
1 Portion 0g Total Servings: 0
|
|
% Daily Value Amount
% valeur quotidienne Teneur
|
|
|
|
|
Cholesterol / Cholestérol 0
mg
0%
|
|
Carbohydrate / Glucides 0
g
0%
|
|
|
|
|
0%
Vitamin A / Vitamine A
|
0%
Vitamin C / Vitamine C
|
|
|
|
|
0%
Riboflavin / Riboflavine
|
|
* Based on a 2000 calorie diet
|
Nutrition Facts US
Per 1 portion 0g Total Servings: 0
|
|
Amount Per Serving |
Calories
0
Calories from Fat 0
|
|
|
|
|
|
|
|
|
|
|
|
Vitamin A 0% |
• |
Vitamin C 0% |
Calcium 0% |
• |
Iron 0% |
Thiamine 0% |
• |
Riboflavin 0% |
Niacin 0% |
• |
Folate 0% |
|
* Based on a 2000 calorie diet
|
Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here. |
|
Prep time
5 mins
|
Cook time
8 mins
|
Total time
13 mins
|
|
Ingredients
2 slices of Kinnikinnick Cinnamon Raisin Bread (70 g) 2 pineapple rings - fresh or canned (70 g) 1 tbsp brown sugar (15 g) 1 tsp cardamom - reserve ¼ tsp (2 g) 2 tbsp toasted coconut (10 g) 2 tbsp coconut cream (38 g) Optional: mint for garnish
|
Directions
Caramelized Pineapple
- In a small skillet, caramelize pineapple rings in 1 tablespoon brown sugar and ¾ of a teaspoon cardamom. Cook over medium heat until sugar and fruit has caramelized (approx. 5 - 7 minutes).
Assembly
- Toast Kinnikinnick Cinnamon Raisin Bread. Let cool slightly.
- Spread coconut cream on toasted bread and top with caramelized pineapple and toasted coconut.
- Sprinkle with reserved ¼ teaspoon cardamom. Garnish with optional fresh mint.
Yields 2 slices
|