Tropical Dessert Recipes: Pampered Chef or Not, We Got You Covered!

[redsoxgirl]

anyone have any troical type desserts they can give me the recipes to? PC or not - either is fine.

 

[Kodeysmom]

Mango salsa?

 

[janetupnorth]

Key lime pie - check on CC there are a lot of desserts...

 

[redsoxgirl]

ooo - I just found the Tropical Wontons with Mango Sauce on CC!! Those look easy and delish!
They're for a baby shower this weekend with a tropical theme.
I've got my lei, grass skirt and coconut cup ready to go!

 

[GourmetGirl]

The pinneapple upside down cake or pina colada cake or whatever it is called from the s/s 08 season's best is AMAZING and feeds tons! I would totally recommend that!

 

[vwpamperedchef]

I love fruit pizza!

 

[Stephaniecafe]

This is a recipe my mom entered on a food network contest! It is the bomb!

Tropical Mango Nectarine Pie

Yield: 9-inch pie

Crumble Topping:
½ cup chopped macadamia nuts
1 cup sweetened coconut
¼ cup all purpose flour
¼ cup brown sugar
¼ cup toffee chips
¼ cup butter (melted)
½ teaspoon rum flavoring

Pie Crust
1/3 finely chopped macadamia nuts
1 cup all purpose flour
¼ teaspoon salt
1/3 cup butter flavored Crisco
4-5 tablespoons ice water
Equal portions of all purpose flour & granulated sugar for rolling pie crust out

Pie Filling:
3 cups peeled and sliced nectarines
3 cups peeled and sliced mangos
Zest of 1 lemon
Juice of 1 lemon
1 cup sugar
1/3 cup corn starch
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Preheat oven to 350°F.
Topping: In food processor, chop macadamia nuts to medium chopped consistency. In medium bowl mix together coconut, flour, brown sugar, toffee chips, and chopped nuts. Mix rum flavoring into melted butter and pour into cocoanut mixture till blended. Transfer mixture to parchment lined baking sheet and spread evenly (break up any large chunks). Bake on middle rack for 15-18 minutes or till lightly browned and firm. Take out of oven and cool.

Raise oven to 400°F.
Pie Crust: In food processor, chop macadamia nuts to fine chopped consistency. Add to food processor nuts, flour, and salt. Add butter flavored Crisco and pulse 8-10 times until the mixture forms large, coarse crumbs the size of large peas. Add the ice water a little at a time and pulse 10-12 times just until the dough begins to come together in a mass, but does not form a ball. Mix equal portions of all purpose flour and granulated sugar and sprinkle work surface and rolling pin with mixture. Transfer the dough t work surface. Shape dough into a 6-inch disk and roll out dough into a round about 12 inches in diameter. Line a inch glass pie plate with pastry dough. Create a fluted edge for pie crust. Line the pie crust with aluminum foil, fill the foil-lined crust with dried beans and bake until it dries out, about 15 minutes. Take out of oven and remove the foil and dried beans.

Filling: In large bowl combine nectarine and mango slices with lemon zest and juice of lemon. Combine well. Combine sugar, cornstarch, cinnamon, and nutmeg. Add to fruit mixture and blend well. Pour into baked crust, cover pie with another piece of aluminum foil. Bake in 400°F oven for 15 minutes, then lower temperature to 350°F for another 30 minutes. When fruit mixture cooked and bubbling, sprinkle the topping over the pie and place the pie under the broiler for a few minutes till the topping is lightly browned. Transfer pie to a wire rack and cool completely. Serve at room temperature.

 

[Stephaniecafe]

Oh, and a great resource or Polynesian recipes is Sam Choy's Polynesian Kitchen --it's a cookbook. It has 150 authentic recipes from all over the pacific islands! I adore it!

 

[Stephaniecafe]

Here is a yummy authentic one from Sam Choy's Polynesian Kitchen, It is a traditional Tongan dessert that resembles an English cobbler. The biscuits are made with yeast, and are much larger than those generally used in cobbler. The rich and very creamy coconut sauce is what sets this dessert apart. I have a good friend who is Tongan who makes this all the time!:

Pane Po Po

1 package active dry yeast
1/2 cup warm water
2 cups hot water
1 stick butter
8-10 cups flour
3/4 tsp salt
2 eggs
1/2 cup granulated sugar

Pan Po Po coconut sauce
2/3 cup granulated sugar
1/4 cup flour
1 can (14 oz) coconut milk

Directions:
Dissolve yeast in warm water. Place hot water in seperate mixing bowl. Ad butter and let stand until butter is melted. Combine yeast with butter/water mixture. Set aside.

In a large bowl, sift together flour, sugar and salt. Add eggs, and liquid mixture to dry ingredients. Blend thoroughly. Let rise 1 1/2 hour, then pound down. Allow to rise again, then pound down and divide into 24 balls, and place in a baking pan (I use the rectangular baker). Preheat oven to 400 degrees. Combine ingredients for the coconut sauce until well combined. Pour coconut sauce over bread balls and bake 400degrees 35-40 minutes. Serve hot.

 

[Christ Follower]

I do the paradise dessert pizza.

 

[kam]

Got this one from Joyce's Recipe site awhile ago. Have it on my list to try sometime - just haven't had a chance yet. Looks good, though. Anyone know which Cookbook it originally came from?

Tropical Dream Trifle

1 frozen prepared pound cake (10.75 ounces)
1 can (8 ounces) crushed pineapple in juice, undrained
1 lime
1 large banana, chopped
1 container (12 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 cup sweetened flaked coconut, toasted
1 kiwi, peeled and sliced

Cut pound cake into 3/4-inch cubes; place in large bowl of 4-Piece
Colander & Bowl Set. Add pineapple; toss gently and set aside.

Zest lime using Lemon Zester/Scorer to measure 1 teaspoon zest.
Juice lime using Juicer to measure 1 tablespoon juice. Chop banana
using Food Chopper. In Classic Batter Bowl, combine banana, lime juice and
lime zest; mix well.

Attach open star tip to Easy Accent(R) Decorator. Fill decorator
with whipped topping; set aside. Add remaining whipped topping, sour
cream and powdered sugar to banana mixture; mix well using Classic
Scraper.

To assemble trifle, place one-third of the cake cubes into bottom
of Chillzanne(R) Bowl. Top with one-third of filling mixture, spreading
evenly. Repeat layers two more times. Sprinkle coconut over top of
trifle. Pipe rosettes of reserved whipped topping around edge of bowl.
Slice kiwi using Egg Slicer Plus(R). Cut slices in half and place
between rosettes. Refrigerate at least 30 minutes before serving.

Yield: 10 servings

Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 13
g, Cholesterol 80 mg, Carbohydrates 38 g, Protein 3 g, Sodium 140 mg,
Fibre less than 1 g

Cook's Tip: Reduced-fat pound cake, light whipped topping and
reduced-fat sour cream and can be substituted for the pound cake,
whipped topping and sour cream, if desired.

To toast coconut in microwave oven, place coconut in Small
Micro-Cooker(R); microwave on HIGH 1 1/2 minutes or until golden brown,
stirring after each 10-second interval. Cool completely.

 

[chefann]

The Island Breeze Rum Cake from last summer's theme show is really good.