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A Taste of the Tropics

Dreaming of a tropical getaway? While it might not be advisable to travel right now, you can bring some of the flavors of a beach-side vacation to your home with this month’s recipes.

A Taste of the Tropics

Pineapple Paradise Whip

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Serves 4 to 6
Pineapple Paradise Whip

Ingredients

2 cups frozen pineapple chunks
1 cup pineapple juice
1 lemon
1 cup vanilla ice cream
1 cup milk (dairy or non-dairy)

Directions

Place pineapple, pineapple juice, zest and juice of the lemon and ice cream in a blender and blend until smooth, adding just enough of the milk to help it blend and become smooth. Pour mixture into a container, cover and freeze until serving. Serve like ice cream.




Tropical Island Trifle

Serves 8 to 10
Tropical Island Trifle

Ingredients

5-ounce box instant vanilla pudding
1 cup milk
1 lime
14-ounce can sweetened condensed milk
12-ounce tub frozen whipped topping, thawed
11-ounce box vanilla wafers
6 cups chopped tropical fruits (pineapple, mango, papaya, kiwi, etc.) cut into 1/2-inch pieces*
Coconut flakes

Directions

In a medium bowl, whisk together the pudding mix and the milk. Stir in the zest and juice of the lime and the condensed milk; chill for 10 minutes. Fold in all but 1 cup of the whipped topping. To assemble the trifle, place a layer of vanilla wafers into the bottom of a trifle dish. Follow with a layer of the pudding mixture, and a layer of the fruit. Repeat the layering process twice. Top the trifle with a layer of fruit, the reserved whipped topping and a sprinkle of coconut flakes. Refrigerate for 2 hours to give the wafers time to soften. *Instead of the fresh fruit, substitute 3, 15-ounce cans tropical fruit cocktail (drained well).




Caribbean Sunrise Smoothie

Yields 1 smoothie
Caribbean Sunrise Smoothie

Ingredients

1 banana, peeled and frozen
1/2 cup frozen mango chunks
1/2 cup frozen pineapple chunks
1 cup milk (dairy or non-dairy)
2 tablespoons fresh lime juice
1/3 cup peeled, chopped carrots, optional*

Directions

Combine banana, mango, pineapple, milk, lime juice and carrots in a blender. Process until smooth. *Note, carrots are added to give the smoothie an orange color, but they may leave the smoothie with a grainy texture unless you have a high-powdered blender (such as a Vitamix). You may wish to steam the carrots until very tender and cool them before adding, or omit the carrots and add a couple drops of orange food coloring.




Papaya Passion Mousse

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Serves 6 to 8
Papaya Passion Mousse

Ingredients

14-ounce can sweetened condensed milk
7-ounce can table cream (in the Hispanic aisle)*
1 cup chopped papaya (skin and seeds removed)**
1 lime

Directions

To a blender, add the condensed milk, table cream, papaya and the zest and juice of the lime; blend for 2 to 3 minutes, until smooth. Pour into serving dishes and chill before serving. Mousse will thicken as it chills. *If table cream is not available, substitute an 8-ounce package of room-temperature cream cheese. **If fresh papaya is not available, use canned (drained) papaya or substitute 1 cup of another fruit, such as mango or peach.




Piña Colada Shortcake

Serves 5
Piña Colada Shortcake

Ingredients

5-count tube refrigerated biscuits
4 tablespoons butter
1/2 cup brown sugar or coconut sugar
20-ounce can crushed pineapple, undrained
1 tablespoon cornstarch
1 cup heavy whipping cream
2 tablespoons powdered sugar
3 tablespoons dark rum or 1 teaspoon rum extract (optional)
Coconut flakes
Maraschino cherries

Directions

Preheat the oven to 350°F. Open the biscuits and place them on an ungreased baking sheet. Melt 1 tablespoon of the butter and brush it over the top the biscuits; sprinkle the tops with 2 tablespoons of the sugar. Bake biscuits until golden, 12 to 14 minutes. While the biscuits are baking, prepare the pineapple sauce. In a saucepan, combine the remaining 3 tablespoons of butter, 6 tablespoons of sugar and the pineapple. Whisk in the cornstarch. Bring the saucepan to a boil over medium heat; reduce heat to low and simmer until the mixture thickens. Set aside. To make the whipped cream, pour the heavy cream into a chilled bowl, along with the powdered sugar and the rum. Whisk until almost stiff; chill until serving. To assemble the shortcakes, cut each biscuit in half. Place the bottom of the biscuit on a serving plate. Top with a generous spoonful of the pineapple sauce, a large dollop of the rum-infused whipped cream, a sprinkle of coconut, and a maraschino cherry.