….And getting caught with Lorraine. That’s how it goes right?!
Last week I bought a beautiful pineapple from the markets and realized a few days ago that it has gotten REALLY ripe! Like probably too ripe to eat as it was. After chopping it up and freezing it in a ziplock bag I forgot about it, until today. I wanted to make something a little bit yummy for dessert but didn’t really feel like going to much effort…. Enter frozen pineapple.
Bromelain found in pineapples is thought to help neutralize fluids to ensure that they are not too acidic. Bromelain also has protein-digesting properties to help keep the digestive track healthy. Pineapples are high in antioxidants and are also an excellent anti-inflammatory.
1/2 pineapple (cut into chunks and frozen, the riper the better)
1 cup coconut cream
1 egg white (omit if vegan)
In the food processor blitz the pineapple until it is all broken down, add the coconut cream and blitz to combine, now add the egg white and mix on medium speed for about 1-2 minutes. The egg white gives it a really creamy texture but you can leave it out if you like. Taste it, if you prefer it sweeter you can add a bit of maple syrup or agave and re-blitz to combine. Don’t use honey, it will just go all frozen and won’t blend well. You are now ready to spoon it into your bowl and dig in….or eat it straight out of the food processor. Whatever, I won’t judge. If you like piña coladas, and getting caught with Lorraine….