Ingredients

The following ingredients have 8 Servings
  • 1 can Del Monte Pineapple Slices or Chunks in Juice ((400 gr))
  • 1 tablespoon ghee (or butter)
  • 100 g desiccated coconut
  • 125 g milk powder
  • 80 g caster sugar
  • ¼ teaspoon cardamom powder
  • 2 tablespoon ground almonds

Instruction

  • Drain the pineapple slices, chop into chunks, and place in a food processor. Mix until smooth and reduced to a paste.
  • Heat the ghee in a pan over medium-low heat, add the pineapple puree and cook for 1-2 minutes. Make sure you do not burn the puree.
  • Add the desiccated coconut and sugar, and mix well. Cook for a further 2 minutes on low heat.
  • Add the milk powder, cardamom powder and ground almonds, and stir well.
  • Continue to cook for another 2 minutes, or until the mixture becomes thick. Transfer into a bowl and allow to cool in the fridge for 10 minutes.
  • Using your hands make small golf-sized balls. Roll into extra dessicated coconut, arrange on a serving plate and serve.
  • Store in an airtight container in the fridge for up to 3 days.