Dive into the tropical bliss of Coconut Pineapple Wadi, a fusion dessert that brings together the sweet and zesty flavors of pineapple with creamy coconut. Inspired by the beloved Piña Colada, this recipe stands out as a delicious Indian sweet that’s both vegan and allergen-free. Whether you’re a fan of pineapple sweets or simply looking for a delectable allergen-free treat, this Indian recipe is sure to impress.
This Coconut Pineapple Wadi Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients:
Sugar Syrup
- Sugar – 1 cup
- Water – 1 cup
- Lemon juice – 1 TBSP
- Cardamom powder – ½ Tsp
Gulab Jamun
- Rice rava – ½ cup
- Oats milk powder – ¼ cup
- Sugar – 1 TBSP
- Corn flour – 1 TBSP
- Salt – ¼ Tsp
- Oats milk – 1 + ¼ cup
- Saffron – optional
- Oil for frying.
Method:
Prepare the Pineapple:
Purée the pineapple in a mixer or grinder until smooth. This pineapple purée is essential for adding that authentic tropical flavor to your pineapple coconut barfi.
Cook the Mixture:
In a wok or heavy-bottomed pan, combine the grated coconut, sugar, and 1 cup of pineapple purée. Mix thoroughly and cook on medium flame, stirring frequently. Add coconut cream to enhance the creamy texture and flavor.
Achieve the Right Consistency:
Continue cooking until the mixture thickens and starts to pull away from the sides of the pan, forming a cohesive ball. This indicates it’s ready to set into your delicious pineapple coconut burfi.
Set the Wadi:
Grease a plate to prevent sticking. Transfer the cooked mixture onto the plate, leveling it evenly and shaping it into a square. Optionally, garnish with almond slices for added texture and flavor.
Cool and Cut:
Let the wadi cool for about 10 minutes. Once set, cut into squares or diamond shapes to serve.
Conclusion:
Savor the perfect blend of coconut and pineapple in every bite of this pineapple coconut barfi. Ideal for those seeking a vegan dessert or an allergen-free option, this Indian sweet not only offers a taste of tropical paradise but also caters to various dietary needs. Enjoy this pineapple chewy candy as a delightful treat or share it with friends and family for a special occasion.
Explore more allergen-free sweet recipes on GrubAllergy for your next delightful treat!
Frequently Ask Question (FAQs)
Yes, you can use canned pineapple. Just make sure to drain it well before blending to avoid excess moisture.
Substitute sugar with a sugar-free alternative like stevia or erythritol, adjusting the quantity to taste.
Freshly grated coconut can be used. Just ensure it is finely grated for the best texture.
It stays fresh for up to a week when stored in an airtight container at room temperature. It can also be refrigerated for longer shelf life.
Yes, you can freeze it. Store in an airtight container and thaw at room temperature before serving.
