COURTESY KAPIOLANI COMMUNITY COLLEGE
courtesy kapiolani community college
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Foodland Super Market corporate chef Keoni Chang joins Kapiolani Community College chef/instructor Grant Sato in the kitchen for tonight’s episode of "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE).
Chang demonstrates a pasta salad featuring Hamakua mushrooms and Ho Farms tomatoes, as well as a coconut ice cream with pineapple caramel. See the recipe for the latter below.
For more recipes from the show, visit culinary.kcc.hawaii.edu/index.php/events Opens in a new tab.
PINEAPPLE AND COCONUT ICE CREAM CARAMEL SUNDAES
1/2 cup sugar
1/3 cup water
2 cups fresh pineapple, diced into 1/2-inch pieces, at room temperature
1/2 cup heavy cream, room temperature
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
Coconut ice cream
Toasted coconut, for sprinkling
Candied macadamia nuts, chopped, for sprinkling
In large, heavy-bottomed saucepan, combine sugar and water. Bring mixture to boil and cook until sugar turns golden brown, 5 to 7 minutes, stirring occasionally with a wooden spoon.
As soon as the sugar turns golden, carefully add pineapple. Stand back to avoid splattering. Simmer about 2 minutes. Stir in cream, rum and vanilla extract.
Serve warm over scoops of coconut ice cream, or add another 1/4 cup of heavy cream and serve at room temperature. Sprinkle with toasted coconut and nuts. Serves 4 to 6.
Nutritional information unavailable.