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Pina colada crumble
Pina colada crumble
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Tropical pineapple and coconut crumble, a crowd-pleaser.
Ingredients:
  • 1.2kg pineapple, peeled, cored, roughly chopped
  • 40.00 ml white rum
  • 140ml can coconut cream
  • 59.40 gm brown sugar
  • 125.00 ml plain flour
  • 28.05 gm desiccated coconut
  • 90g packet coconut macaroons, crumbled
  • 100g butter, softened
Instructions:
  • Preheat your oven to 180°C. Place pineapple in a 6-cup baking dish, drizzle with rum, pour over coconut cream, sprinkle with sugar, and gently stir to combine.
  • In a bowl, mix flour and coconut. Roughly crush macaroons with a rolling pin and add them to the flour mixture. Add butter and rub with your fingertips until mixture looks like coarse breadcrumbs. Sprinkle crumble over pineapple, place on a baking tray, and bake for 30 minutes until golden and crisp. Serve.

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