Layered Pineapple Shortcake
Ingredients
Instructions
- Preheat oven to 400°F. Line 2 baking trays with parchment paper. Melt 1 cup brown sugar over medium heat. Working in batches, cook pineapple for 1-2 mins per side, or until caramelised. Set aside.
- Arrange pie dough on prepared trays. Combine coconut flakes and granulated sugar then sprinkle over pastry. Bake for 8-12 mins, or until golden.
- Meanwhile, bring coconut cream and remaining brown sugar to a boil. Reduce heat and simmer, uncovered, for 3-4 mins, or until slightly reduced.
- For each shortcake, layer 4 pieces of pie dough with 4 pieces of pineapple. Drizzle coconut sauce over top and serve.
Nutrition & Diet Analysis (per serving)
208
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).