Towers Family Chiropractor

Helping You to Better Health Naturally

  • Home
  • About Us
  • Our Services
    • Chiropractic Services
    • Nutrition Services
    • Nutrition & Lab Analysis
  • Patient Forms
  • FAQS
  • Contact
  • Local Food
  • Chiropractic Solutions
  • Children’s Adjustments
  • Monica’s Recipes
  • Nutrition News
  • Healthy Habits
  • Patient Testimonials
Home > Monica's Recipes > Pineapple Cream

Pineapple Cream

April 17, 2019 by towers

This is a gelatin dessert that is light and not too sweet–perfect for warmer weather.  Read through the directions carefully before beginning since there are several steps and some could be confusing and some require extra time for chilling.

I like serving this gelled dessert with strawberries which are a low sugar fruit.   It is made with organic, pure pineapple juice (bottled, not made from concentrate–found in health food stores).   Best to keep the portion size small as too much fructose, even if it is from whole fruit or whole fruit juice, is not a good thing.  It can contribute to a fatty liver and who wants that? 

Also, the gelatin won’t set if you add fresh pineapple juice or pineapple fruit to it–the pineapple has to be heated (canned or pasteurized) to deactivate the enzyme that prevents gelatin from working.  One other note, you could use organic whipping cream instead of the coconut whipped cream.  The recipe for coconut whipped cream is here. 

Serves 4
1 Tbsp. of gelatin (I use Great Lakes–be sure to get their gelatin as the collagen they sell won’t gel.  You could use Knox but Great Lakes is much better quality.)
1/4 cup cold water
2 egg yolks
1 Tbsp. organic cane sugar
2 cups organic, made from fresh fruit not concentrate, pure pineapple juice
1/8 tsp. sea salt
zest from 1 orange or 1 tsp. orange extract
coconut whipped cream made from 1 can of classic coconut milk (follow link above for recipe).

Soak the gelatin in the water in a cup and stir to dissolve.  Set aside.
Combine the egg yolks, sugar, juice, and salt in a sauce pan.  Use an immersion blender to blend (or a hand electric mixer).  Stir constantly over low heat until it simmers but do not boil it–as soon as you see some steam start to rise from the mixture take it off the heat and add the dissolved gelatin.  Stir very well. Add the orange extract or zest and stir again.   Pour half of this mixture into a small pyrex baking dish that you just rinsed with cold water–pour all of the rinse water out but do not dry the dish as this wetness will help remove the dessert when you serve it. (Remember, you are making 4 servings so that your dish should be the right size for later dividing into 4 servings–you could use any glass container you have as long as it has a flat bottom.)  Leave the remaining half of the mixture in the sauce pan. 

Note:  Your final product will have 2 layers–one plain and the other creamy with the whipped coconut cream folded into it.  Cover and refrigerate both  halves of the mixture.  You want the half in the pyrex dish to set or gel plain while the other half in the pan needs to be combined with the whipped coconut cream later–as soon as it starts to gel.  It may take an hour or two for the latter to start to gel so keep an eye on it.  As soon as it thickens enough to mound a little on a spoon, remove the pan from the refrigerator and fold in all but 1/4 cup of the whipped coconut cream.  Save the  1/4  cup of  whipped coconut cream in the refrigerator to dollop on top of the final product later.

The other half of the mixture in the dish in the refrigerator is likely close to set.  As soon as it jiggles like jello, remove from the fridge and spoon the creamy mixture on top and use a spatula to evenly spread it.   Cover and return to the refrigerator so that the top layer gels more.  It should be ready to serve in an hour or so.  Right before serving, top each portion with the remaining whipped coconut cream and strawberries if desired.








Print Friendly, PDF & Email
Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Monica's Recipes

Get our Blog posts in your email.

(we don't spam or sell your email)

Recent Posts

  • Knee Pain
  • On GOING Pain GOING On Before GONE
  • New Office Hours for March
  • Office Closed Tuesday 2/21/23
  • Is Your “Healthy” Diet Making You Sick?

Categories

Tags

allergies arm and hand numbness back pain butternut squash recipe carmelized onion celeriac soup coconut oil collard greens recipe cultured vegetables difficult neck movement dill sauerkraut eggplant recipe foot pain GAPS friendly GAPS friendly recipe gluten-free gluten-free pancakes gluten-free recipe headaches herb tea high fructose corn syrup hip pain immune system support jaw pain knee pain low back pain mid-back pain migraines neck pain obesity pediatric chiropractor pesto recipe raw fudge sciatica scoliosis shoulder injury shoulder pain shoulder pain and chiropractic sinus congestion soup recipe sweet potato soup trouble turning head vegetable juice weight loss zucchini recipe

Good Nutrition

GF Pumpkin Bread

Well, it's actually butternut squash bread but it's as good as pumpkin bread and people know what that is!  I have found butternut squash to be a perfect and practical substitute for pumpkin.  It is … [Read More...]

  • Which Eggs to Buy?
  • Simple Celery Soup
  • Chicken Shiitake Soup

Children’s Adjustments

Children with back pain

Children suffer injuries that lead to misalignments just as adults do. Children generally respond very well and quickly to gentle chiropractic adjustments. A case in point is that of a 5 year-old … [Read More...]

  • Adjusting Children

Towers Family Chiropractic

2302 Colonial Ave, SW, Roanoke, VA 24015
(540) 343-6636

Our hours are:
Monday, Wednesday, Friday 10:00am – 6:00pm
Tuesday, Thursday 7:30am – 11:00am

These statements have not been evaluated by the Food and Drug Administration. The information on this website is not intended to treat, diagnose, prevent, or cure any disease.

Copyright © 2023 · Towers Family Chiropractors by Soupbone Creative · Log in