Pineapple Filling for Cakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I got this recipe from my Great Aunt Julia. It tastes great and is so easy to make. The coconut is optional and since we don't like coconut, I leave it out. Be sure to sift the flour or corn starch, and stir after each addition so it doesn't get lumpy. I use a small hand strainer, hold it over the pot, shake a little at a time, and stir after each shake. It takes a little longer but works out better. I also use Splenda, actually the Walmart brand because it's cheaper, instead of the sugar, because my husband is diabetic. Ingredients:
2 (20 ounce) cans crushed pineapple (in its own juice) |
1/2 cup sugar |
2 egg yolks |
2 tablespoons flour (your choice, i use corn starch) or 2 tablespoons cornstarch (your choice, i use corn starch) |
1/2 cup butter |
1 cup coconut (optional) |
Directions:
1. Open cans of crushed pineapple, take the lids and press down hard to remove as much juice as possible.
2. Put pineapple in saucepan, add stick of butter, sugar, (I use a sugar alternative), egg yolks, and stir together until the butter melts.
3. Sift the cornstarch(or flour) over the saucepan - slowly.
4. Bring to a rolling boil over low heat, stirring continously, to prevent burning,.
5. Then add the coconut.
6. You can use a small can or as much as you think your family will like. Aunt Julia didn't specify how much coconut to use, she just said to add the coconut. Go figure, I don't think she ever measured anything.
7. It takes about 20 to 25 minutes depending on how long it takes to thicken, for instance electric stoves take longer than gas stoves.
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