Spoon another tbsp of
pineapple puree into each of the molds and fill the molds up just about to to the top.
Add half the onion, juice from the orange, 2 cloves garlic, chipotle paste,
caramelized pineapple puree, white vinegar, and 1/2 tsp salt to a blender.
Rather than make BBQ sauce from scratch, I simply flavored a store bought BBQ sauce with
fresh pineapple puree.
Well, when I was at the grocery store yesterday I saw that VitaCoco was on sale, so I bought one that also had
pineapple puree added to it (my guess is that other people don't like it plain either).
Creamy coconut ice cream with
fresh pineapple puree (or chunks) and some more toasted coconut flakes makes this dairy - free ice cream any coconut lover's dream.
Pour
the pineapple puree into a saucepan over medium heat.
Place a fine mesh strainer over a medium bowl and press
the pineapple puree through the strainer into the bowl.
In a separate large bowl, whisk sugars,
pineapple puree and oil until well blended.
Add the ginger simple syrup,
pineapple puree, rum, and a couple ice cubes, and shake vigorously to combine.
Add in coconut milk, vanilla, rum and 1/2 cup of
the pineapple puree.
Spoon about 1 tbsp of
the pineapple puree into the bottom of each of your popsicle molds.
In a separate bowl, whisk together the melted coconut oil, brown sugar, agave syrup,
pineapple puree, and applesauce.
These ice cream bars, made with homemade Vanilla Bean Ice Cream, are topped with tropical mango and
pineapple puree — hello sunshine!