Tropical Pineapple Dulce De Leche Dessert

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There are some days that I look for recipes to make that are somewhat complex. It seems that there's an "easy" version of nearly every recipe out there--even for foods that, in my opinion, should never be "easy". Easy croissants. Easy fudge. Easy cinnamon rolls. Maybe it's just me, but some days I want a recipe that takes time, effort, patience, love and dedication. A recipe that almost has more enjoyment in the making than in the eating. And don't even get me started on those recipes that claim to be easy but are most definitely not.

This is not one of those recipes. This recipe is perfect for Sunday dinner company or Saturday night It's-Been-A-Long-Week dessert.

A couple of things to note: Dulce de Leche is the caramelized version of sweetened condensed milk--you can buy it premade or make it yourself with the instructions below. This is best when made ahead of time, and it works really well to start the day before you want to eat it. But, it can also be rushed and still taste awesome!

Pineapple Dulce De Leche Dessert

Serves 6-8    Time: anywhere from 1.5-24 hours

Adapted from: No one--I learned it from my Mother

1 Fresh Pineapple or 1 can of Pineapple Rings

1 can Sweetened Condensed Milk or Dulce de Leche

Whipped Cream or Topping

Coconut, toasted (optional)

1. If you have dulce de leche premade, skip down to step 2.

Stovetop Method: Remove label from condensed milk and place the unopened can in a deep pot. Cover with water (water should be around an inch over can) and boil on low for 1.5 hours. Use tongs to turn the can over and boil for another 1.5 hours, adding water as necessary to keep the can covered. Remove the can from the water and refrigerate as long as possible.

Pressure Cooker Method: Remove the label from condensed milk and place the unopened can in a small metal pan or bowl (this will go in the cooker to act as a bumper so that the can doesn't touch the sides). Place a rack in the bottom of the cooker and set the bowl and can on top. Fill with water until the can and bowl are covered. Cook under pressure for 45 mins. at Med/10lbs pressure. Remove from heat and let the pressure release. Remove the can from the water and refrigerate as long as possible.

2. Cut the top and bottom off of the pineapple. Cut the peeling off of the sides in strips. Cut the pineapple into slices and use a small round cutter (I use a donut hole cutter) to punch the core out of the center of each slice. Or, open a can of pineapple rings and drain off the juice. Place one slice each on dessert plates for however many people you are serving.

3. Remove the dulce de leche from the fridge and get a plate to put the dulce de leche on. Remove the top and bottom of the can with a can opener. (If you are in hurry like me and still opening the can when warm, be careful as hot caramel can shoot out when the pressure is first released.) Carefully slide the dulce de leche out onto the plate (you may have to run a knife around the inside of the can). Cut slices of the dulce de leche and place on top of the pineapple rings. If the dulce de leche has not been refrigerated long enough and is too soft to cut, just spread it onto the pineapples.

4. Top with whipped cream and coconut. Indulge to your heart's content!

I hope you enjoyed this easy recipe! Let me know what you think in the comments below!