Today's post is inspired by one of my sisters and her boyfriend, who have been lucky enough to travel to Hawaii TWICE. They love it there- the beach, the fun, and the food!!!!
My sis is particularly obsessed with all things coconut. The two of them and their travels made me want to make a yummy Hawaiian-style dessert! This dessert is perfect for summer, because it is cold, refreshing, fruity, and you hardly have to turn on the oven to make it! But first, check out this AMAZING picture the two of them took on their first trip to Hawaii! Scroll all the way to the bottom of this post to see one from their 2nd trip:
Oh my goodness- SO PRETTY! So now that we're all in the Hawaiian state of mind, here is my recipe for:
(it means "crazy delicious" in Hawaiian. Lots of thanks to my sis for helping me learn some Hawaiian words to name it!)
You will need:
- 1 package mini graham cracker crusts
- 1 banana- cut into small pieces
- 1 can pineapple chunks (8oz)
- 1 container Yoplait yogurt- Pineapple Upside Down Cake flavor
- 1/4 cup shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- The zest and juice of one lime
- 1/4 cup shredded coconut
- about 1/2 cup macadamia nut pre-chopped baking pieces (you can adjust this number to taste since they will just be sprinkled on top afterwards)
Put all of your cute little desserts on a plate and store them in the fridge while you finish the rest of the recipe!
Now is a good time to toast your macadamia nuts! This really will make them even more delicious! Toast them in the oven at 350 degrees for 5-10 minutes. When you start to smell them in the air (yummmmm...), they're ready to come out!! Let them cool for 10 minutes.
The last step is to make your whipped cream. Have you had home made whipped cream before? It is seriously AMAZING! If you wanted to save time you could buy your whipped cream, but seriously give this a try. You will be so happy!!!
I used a mixer, you could also use electric beaters. You could do this by hand with a whisk too, but it would hurt your arm!
So first, just combine your whipping cream and sugar. Mix until you start to have soft peaks forming in your mixture, like this (mine took close to 10 minutes I think so don't worry if it takes a while, but keep your eye on it):
Next, put the zest and juice from your lime into the mixing bowl, and your shredded coconcut.
(Be careful when you zest your lime, it can be dangerous!!)
Mix your whipped cream for just a few more seconds just so everything is combined.
Take the filled pie crusts out of the fridge. Top each with an equal amount of whipped cream. Sprinkle with toasted macadamia nuts! You're done!!!! :D Store in the fridge (or eat them immediately!!).
I hope you try and LOVE this recipe. It's really simple and perfect to take to a summer party! You could probably even double the recipe and serve it in a regular sized pie crust to feed more people!
I got the idea for the filling from a few different websites that I can't quite remember (sorry), but I personalized it with the pineapple upside-down cake yogurt and by serving it in a pie crust with lime-coconut whipped cream!!! My whipped cream was adapted from the basic whipped cream recipe from the Better Homes and Gardens cookbook.
Thanks so much to my sis and her boyfriend for being such nice people, helping me write this post and for all your wonderful pictures! Oh, speaking of pictures here's the 2nd one I promised you!
So grab a little LOLO ONO and let's all pretend, just for a second, that we're there!!!
- The Sanders Family