We've been using so much pineapple that we had to use it for breakfast. Darn.
Another food recipe for your today, here's a quick pina colada sauce for pancakes inspired by...fruity pina coladas! Breakfast is one of my favorite things in the world, so anytime I get to indulge - morning or night - I make sure to enjoy it.
I used the pineapple pulp from fresh pineapple juice (which I drank - in a pina colada...) to thicken this sauce, and canned pineapple juice to make things easy. It's so naturally sweet that it doesn't have any added sugar! Take your pancakes to the tropics - layer your pina colada sauce in between pancake layers for more indulgence!
Try this on your next batch of breakfast foods, and top with toasted coconut to finish. (also great on ice cream and oatmeal!)
Pina Colada Sauce
1 cup crushed pineapple or pineapple pulp
9oz (1.5 cans) pineapple juice
2 TB grapefruit juice
3 TB coconut meat (chill coconut milk for at least four hours to separate coconut water and meat -- or just use coconut milk if that's what you've got!)
1/4 c. maple syrup
pinch of vanilla bean (or) 1/4 tsp vanilla extract
1 TB rum to finish (optional)
Combine ingredients (except rum) in saucepan and simmer over low heat to reduce. This will caramelize the natural sugars in the compote to give you a rich, jammy flavor, and the added pulp makes it extra thick and rich! Add rum at the end and simmer 1 minute. Spread between pancake layers for extra-deliciousness.
Pairs great with our Coconut Cream Fresh Mask for a fun spa day!