Coconut and Pineapple Muffins

Ingredients

• 150 g wholemeal flour (or 75 g wholemeal flour and 75 g plain flour)
• 1 tsp baking powder
• 0.50 tsp bicarbonate of soda
• 0.50 tsp ground cinnamon
• 0.25 tsp salt
• 85 g butter (melted)
• 1 tsp vanilla extract
• 1 egg
• 1 medium carrot (finely grated)
• 60 g drained canned crushed pineapple
• 1 tblsp pineapple juice (from the can)
• 30 g desiccated coconut
• 100 g soft light brown sugar
• 50 g raisins (chopped for smaller children)

Pineapple Bomb

Ingredients: 1 Part Southern Comfort®, 1 Part Triple Sec, 1 Part Pineapple Juice.

Mixing instructions: Mix ingredients in a cocktail shaker with ice. Shake and strain into a shot glass.

Serving Glass: Shot Glass

Peckerhead

Ingredients: 1 Part Southern Comfort®, 1 Part Amaretto, 1 Part Pineapple Juice.

Mixing instructions: Mix ingredients in a cocktail shaker with ice. Shake and strain into a shot glass.

Serving Glass: Shot Glass

Jamaican Sunset Recipe

Ingredients: 1 1/2 Oz. Captain Morgan® Spiced Rum, 1/2 Oz. Dark Rum, 1 1/2 Oz. Orange Juice, 1 1/2 Oz. Pineapple Juice, 1 Oz. Sweet and Sour Mix, 1 Pineapple Wedge, 1 Cherry.

Mixing instructions: Mix ingredients in a cocktail shaker with ice (except dark rum). Pour into a chilled Hurricane Glass with several ice cubes. Float dark rum and garnish with a pineapple wedge and a maraschino cherry.

Serving Glass: Hurricane Glass

Mai Tai Recipe

Ingredients: 3/4 Oz. Dark Rum, 3/4 Oz. Light Rum, 1/2 Oz. Triple Sec, 1/2 Oz. Amaretto, 2 Oz. Orange Juice, 2 Oz. Pineapple Juice, 1 Oz. Lime Juice, 1/2 Oz. Grenadine, 1 Cherry, and 1 Pineapple Wedge.

Mixing instructions: Pour all ingredients in a Collins Glass filled with ice. Stir gently - Slowly pour in grenadine and let it settle. Garnish with pineapple, cherry and serve with a straw.

Serving Glass: Collins Glass

Blue Hawaiian Recipe

Ingredients: 2 Oz. Coconut Rum, 1/2 Oz. Blue Curaçao, 3 Oz. Pineapple Juice, 1/2 Oz. Lime Juice, 1 Pineapple Slice, 1 Cherry.

Mixing instructions: Stir ingredients together in a highball glass filled with ice cubes, and serve chilled. Garnish with a pineapple slice and a maraschino cherry.

Serving Glass: Highball Glass

Piña Colada Trifle

Ingredients

• 200 g trifle sponge
• 50 ml bacardi rum
• 2 large pineapples (very ripe)
• 1 packet powdered gelatine
• popping candy
• sparklers
• fresh coconut shavings
• for the custard:
• 500 ml coconut milk
• 6 free-range egg yolks
• 80 g caster sugar
• 4 level tablespoons corn flour

Pineapple Carpaccio

Ingredients

Vanilla panna cotta:

• vanilla pod
• 375 ml low fat greek yoghurt
• 375 ml low fat milk
• 80 g agave syrup
• gelatin leaves (10.5g)
• pineapple carpaccio:
• ripe pineapple
• 50 g agave syrup
• 120 ml water
• chilli
• passion fruit
• 50 g fresh mint

Making Fresh Fruit Salad

Pineapple Upside Down Cake

Ingredients

• 50 g (1 ¾ oz) low fat spread, plus a little for greasing
• 4 canned pineapple rings in natural juice plus 2 tablespoons of the juice
• 5 glace cherries, halved
• 50 g (1 ¾ oz) light muscovado sugar
• 100 g (3 ½ oz) self raising flour
• 0.50 tsp vanilla extract
• 2 eggs
• 1 tsp baking powder
• 1 tsp clear honey

Exotic Fruit Salad With Aromatic Syrup

Ingredients

• 1 mango, peeled and cubed
• 1 pineapple, peeled and cubed
• 2 kiwi fruit, peeled and sliced
• 1 punnet strawberries, hulled and halved
• 1 tin lychees, drained
• 2 star fruit, sliced
• 500 ml greek yoghurt to serve
• 2 tblsp finely chopped mint, to serve
• aromatic syrup:
• 350 g caster sugar
• 300 ml fresh orange juice
• juice of 2 limes
• 1 vanilla pod
• 2 star anise
• 1 inch of ginger, peeled and sliced
• 2 cardamom pods, bruised
• 2 cinnamon sticks