My dad gave me this tiny pineapple for my birthday. It’s from the pineapple plant I gave him a while ago. Look how small it is – you could fit it in your pocket!
No, really, look how small it is:
It’s the same size as a strawberry! Hi-larious.
Dad suggested I put it on the blog, so here it is. I figured I should actually do something with it, other than put it next to a strawberry and giggle to myself. So, what does one do with a tiny pineapple? There aren’t too many options. I decided something pina colada adjacent would be good. And something quick. To my mind, the coconut pikelets were a stroke of genius. I’m sure I’m not the first person to have the idea, but I was particularly proud because they came out pretty well and I just used ingredients I had in the pantry. It always feels like an achievement when I make something that tastes good and I don’t have to leave the house for ingredients. (I’d like to say this is where the inspiration for the name Paddington pantry came from, but, sadly, I’m not that clever.)
1 cup plain flour
1 tsp baking powder
1/4 cup shredded coconut
2 tbs caster sugar
1/2 cup coconut milk
25 g unsalted butter, melted
One tiny pineapple, skin cut off, halved
25 g unsalted butter
2 tsp brown sugar
Mix the dry ingredients together with a whisk. Add the coconut milk, egg and the butter and whisk until combined. If it’s a little bit thick, add more coconut milk, or add a bit of water.
Heat a non-stick frying pan over medium high heat. I usually spray it with a little bit of oil too, mostly because I don’t trust non-stick pans to actually be non-stick.
Cook pikelet-sized spoonfuls of batter for a couple of minutes on each side until golden brown.
Meanwhile, for the caramelised pineapple, heat butter and brown sugar over a medium heat. When the butter has melted, add the pineapple and cook on both sides until brown.
We had the pikelets with yoghurt, mint leaves and strawberry jam. I did the food styling (I use the term loosely) for this one:
While my boyfriend did this:
I will hereby be handing over the food styling and photography for this blog to him. In my defence, his looks better because he used my homemade strawberry jam…