Pineapple Truffles

1. 1

   In a blender or food processor fitted with a metal blade, process 1/4 cup coconut with 1/4 cup sugar. Remove to a bowl or ziplock bag. Set aside.

2. 2

   Cut the pineapple out of the shell. Discard core and cut the flesh into chunks. Puree pineapple in blender or food processor. Transfer the pureed pineapple to a medium pot. Mix in 1 cup coconut, 1/2 cup sugar, and the confectioner's sugar. Bring to a boil over medium heat. Cook until all the liquid evaporates, about 30-35 minutes, stirring often to make sure the mixture is not browning on the bottom. If the mixture starts to brown, lower heat slightly and stir more often. The mixture will turn a dark golden color. Turn off the heat.

3. 3

   Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks to temper them. Add the tempered yolks into the pot. At medium-high heat, continue to cook until dry and pulling away from the sides of the pot, about 5 minutes.

4. 4

   Place the pot in the freezer and chill completely.

5. 5

   Remove the pineapple mixture from the freezer. Using a tiny melon baller or 1/4 teaspoon measure, make balls. Roll in the coconut/sugar that was blended in the first step. If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes.

6. 6

   Place on parchment-lined baking sheets and place into freezer. Once frozen, remove and store in an airtight container in single layers separated by parchment paper. Return truffles to freezer.

7. 7

   Serve right from the freezer or place in little paper candy cups or on a platter 10 minutes before serving.

No additional tips available.