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Categories:Viewed: 18 - Published at: 6 years ago
Ingredients
- 2 cups brown sugar
- 8 thin slices fresh pineapple, halved
- 4 sheets frozen pie dough, thawed, cut into 16 squares
- 1/3 cup coconut flakes
- 1/3 cup granulated sugar
- 1 (13.5 oz) can coconut cream
Method
- Preheat oven to 400°F. Line 2 baking trays with parchment paper. Melt 1 cup brown sugar over medium heat. Working in batches, cook pineapple for 1-2 mins per side, or until caramelised. Set aside.
- Arrange pie dough on prepared trays. Combine coconut flakes and granulated sugar then sprinkle over pastry. Bake for 8-12 mins, or until golden.
- Meanwhile, bring coconut cream and remaining brown sugar to a boil. Reduce heat and simmer, uncovered, for 3-4 mins, or until slightly reduced.
- For each shortcake, layer 4 pieces of pie dough with 4 pieces of pineapple. Drizzle coconut sauce over top and serve.
