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Browned butter pineapple coconut crumble

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An Easter treat with a tropical twist!

  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes, Chill
Browned butter pineapple coconut crumble served in a bowl with ice cream

Ingredients

  • 2 tins (900g) Golden Circle pineapple pieces in syrup, drained
  • 1 cup plain flour
  • ⅔ cup brown sugar
  • ⅓ cup roughly chopped almonds
  • ¼ cup shredded coconut
  • 1 tsp ground cinnamon
  • 220g cold butter, cut into small cubes
  • ½ cup coconut cream
  • 1 lime
  • 1 tsp vanilla extract
  • ¼ cup coconut flakes, lightly toasted

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat your oven to 180°C fan bake and line a baking tray with baking paper.

  2. Step 2

    In a large bowl, mix together the flour, ⅓ cup brown sugar, almonds, coconut threads and cinnamon until well combined. Add 140g of the butter and rub into the flour mixture with your fingertips to make coarse crumbs. Spread the crumble onto the lined baking tray and bake for 15-20 minutes or until golden brown, stirring once halfway through. Allow to cool to room temperature.

  3. Step 3

    In a small saucepan, heat the remaining butter until it browns over medium-high heat. Add the pineapple and remaining brown sugar and cook for 3-4 minutes or until the sugar has dissolved.

  4. Step 4

    Stir in the coconut cream, zest of the lime and vanilla. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes or until the sauce has thickened.

  5. Step 5

    Spoon the pineapple mixture into serving bowls and top with the coconut crumble and toasted coconut flakes. Enjoy while warm.

Recipe tip

Serve this scrumptious crumble with a scoop of ice cream or a dollop of yoghurt.

Browned butter pineapple coconut crumble

 Browned butter pineapple coconut crumble
  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes, Chill
Ingredients
  • 2 tins (900g) Golden Circle pineapple pieces in syrup, drained
  • 1 cup plain flour
  • ⅔ cup brown sugar
  • ⅓ cup roughly chopped almonds
  • ¼ cup shredded coconut
  • 1 tsp ground cinnamon
  • 220g cold butter, cut into small cubes
  • ½ cup coconut cream
  • 1 lime
  • 1 tsp vanilla extract
  • ¼ cup coconut flakes, lightly toasted
    Description

    An Easter treat with a tropical twist!

    Method
    1. Step 1

      Preheat your oven to 180°C fan bake and line a baking tray with baking paper.

    2. Step 2

      In a large bowl, mix together the flour, ⅓ cup brown sugar, almonds, coconut threads and cinnamon until well combined. Add 140g of the butter and rub into the flour mixture with your fingertips to make coarse crumbs. Spread the crumble onto the lined baking tray and bake for 15-20 minutes or until golden brown, stirring once halfway through. Allow to cool to room temperature.

    3. Step 3

      In a small saucepan, heat the remaining butter until it browns over medium-high heat. Add the pineapple and remaining brown sugar and cook for 3-4 minutes or until the sugar has dissolved.

    4. Step 4

      Stir in the coconut cream, zest of the lime and vanilla. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes or until the sauce has thickened.

    5. Step 5

      Spoon the pineapple mixture into serving bowls and top with the coconut crumble and toasted coconut flakes. Enjoy while warm.