Pineapple Yoghurt Fridge Tart

1 packet Tennis biscuits, crushed
3-4 tablespoons melted butter
About 2 cups of pineapple yoghurt (I used Spar brand)
1 x 432 g tinned crushed pineapple, DRAINED!!!!

Mix the crushed biscuits with the melted butter and place in the bottom of dish. Press down on it with a spoon. Scoop over the Pineapple Yoghurt (SPAR full cream Pineapple) – as thick as you want. Top with the DRAINED crushed pineapple. Put lid on dish (or cover with cling wrap or foil) and refrigerate.
Recipe and photo: Alma Pretorius
 

DRIED PINEAPPLE COCONUT COOKIES

Makes 24

 

9 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/4 cup white sugar

100 g dried pineapple, chopped

1/2 cup desiccated coconut

1 teaspoon coconut essence

1 teaspoon pineapple essence

 

Preheat oven to 170 oC.  Prepare baking sheet.  Mix together, form walnut-size balls – place on sheet (not too close, they spread) – bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

PINEAPPLE COCONUT MUFFINS

Makes 2 humongous ones

 

1 cup self-rising flour

1 large egg

3/4 cup fresh cream

1/4 cup vegetable oil

1/4 cup white sugar

1 cup fresh pineapple, chopped in big chunks

1/2 cup desiccated coconut

Pinch salt

2 teaspoons pineapple essence

1 teaspoon coconut essence

Extra coconut & sugar for top

 

Preheat oven to 200 oC.  Spray 2 porridge bowls!  (I’ve placed mine on a baking sheet.)  Mix everything together (EXCEPT THE extra coconut & sugar) – spoon into the 2 bowls, top with the sugar & coconut and bake for 40 minutes (or till test skewer comes out clean).

Recipe and photo:  Alma Pretorius