Tropicana Pineapple Coconut Slices

INGREDIENTS:

• Shredded coconut (toasted)

Coconut shortbread

• 125g YesYouCan Plain Flour
• 55g YesYouCan Coconut Flour
• 70gsugar
  
• 115gsoftened unsalted butter
• 1⁄4 tspsalt
  
• 1⁄2of a large egg (60g)

Pineapple Jam

• 1 wholepineapple (diced)
  
• 50-100gsugar (depending on the sweetness of your pineapple)
  
• 2 tbsplemon juice

White choc ganache

• 1 cupwhite chocolate
• 1⁄2 cupcream

DIRECTIONS:

Pineapple Jam

1. Peel and dice your pineapple into small chunks.
2. Mix diced pineapple and sugar in a saucepan over medium heat for 10 mins.
3. Let the mixture simmer for 15 minutes and stir occasionally.
4. Transfer into a glass container and let it cool.

White Chocolate ganache

1. Bring cream to a boil in a small pot, pour it over the white chocolate, and let the mixture sit for 1-2 minutes.
2. Stir the mixture with a stick blender or spatula until emulsified.
3. Transfer mixture into a container and cover with cling wrap to prevent a skin from forming and place it into the fridge to set.

Coconut shortbread

1. Preheat the oven to 180 °C (fan forced) and line a square tin with baking paper.
2. In a bowl, combine all the ingredients (except the eggs) and rub the butter against the dry mix using the rubbing-in technique until the mixture feels like a sand-like texture.
3. Add in the egg and mix till combined, and knead the dough for 5 mins.
4. Wrap the mixture and let it rest for 15 minutes in the fridge. 5.Dust the surface lightly with flour and roll the dough between two pieces of baking paper to 3-5mm thick before transferring it to your lined tin.
5. Bake the shortbread for 20 minutes or until golden brown.
6. Let the mixture cool.

Assembly:

1. Using an offset spatula, spread the pineapple jam evenly onto the shortbread.
2. Pour the white chocolate ganache over the pineapple jam and place it into the fridge to set.
3. Garnish the with toasted coconut flakes and dried pineapple.
4. Slice into 3x9 squares or to your liking.