pineapple whip

PIneapple Whip with Longans, Toasted Almonds, and Wafer Cookie

It’s been just too hot to cook or even bake. It’s been so hot I haven’t needed to bring butter to room temperature for creaming. I just put it straight from the fridge in the mixing bowl and let Gracie (my Kitchenaid mixer has a nickname) aerate the butter! The temperatures here in Thailand have been in the 40s as mid-summer scorches on. We’re in the middle of a drought, too.

So when I came across this recipe in Detoxinista for whipped pineapple, it sounded so cool and refreshing, and since fresh pineapple is no trouble at all here–I decided to give it a try. All you need is one whole fresh pineapple, cored and chopped. Freeze the pineapple. Put frozen pineapple with a cup of whole milk (you can substitute non-dairy milk), and honey to taste in a food processor. Process the ingredients until smooth and eat at once. I liked it with little bits of pineapple still in it. It didn’t come out as yellow as Detoxinista’s, probably because of the whole milk (and it’s melting already!) but it had a wonderful sweet-tart flavor of fresh pineapple.


freezer banana cream pie with whisky sugar topping


This is a cool treat on a hot summer day: freezer banana cream pie with whisky sugar topping. It’s sweet and crunchy but also cold and refreshing. Creamed frozen banana is like eating ice cream–it’s smooth with that melt-in-the-mouth feel.

Freezer Banana Cream Pie (adapted from Shine Food and Everyday Food)

For the base:
1 1/2 cups crushed digestive biscuit crumbs (can use graham crackers)
1/4 cup butter, melted

For the filling:
3 small-medium bananas
1/3 cup condensed milk
1/4 teaspoon Maldon sea salt or coarse salt
1/2 teaspoon vanilla
1 cup heavy cream whipped until stiff peaks form

For the topping:
3 small-medium bananas, sliced
Whisky sugar or plain demerara sugar for sprinkling

1. In a 9-inch pie plate, mix the crumbs and butter. Press into the bottom and sides of the dish. Bake in a 350˚F/180˚C oven for 12 minutes. Set aside to cool.
2. In the work bowl of a food processor, process the bananas, condensed milk, salt, and vanilla. Fold in the heavy cream. Pour into the cooled crumb base.
Freeze 12 hours.
3. Layer the sliced bananas on top of the frozen filling. Sprinkle whisky sugar on top or just plain demerara sugar. Slice and serve. Keep leftovers in the freezer.


strawberry snow froyo


The warm weather is finally here! Today the temperature was nearly 90˚F and I was so glad that my Hawaiian Shaved Ice machine arrived from Amazon. This dessert is cool and refreshing, tart and slightly sweet, with a delicate hint of orange.

Strawberry Snow Froyo

Prep time: 5 minutes
Cook time: none
Servings: 1

1 cup shaved ice
1 scoop frozen strawberry yogurt (I used frozen kefir)
1/4 cup chilled strawberry syrup (recipe to follow)
sliced strawberries to garnish

Put shaved ice in an individual serving bowl. Put a scoop of frozen yogurt on top of the ice. Spoon the cooled syrup all over the frozen yogurt then garnish with sliced strawberries.

strawberry syrup (from Emeril Lagasse):

Prep time: 10 minutes
Cook time: 18 minutes
Servings: 2 1/2 cups

1 pound strawberries, hulled and diced
1 cup sugar
3 tablespoons orange juice, preferably fresh squeezed
1/2 teaspoon fresh orange zest

Combine all ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer, simmering for 15-18 minutes until the mixture is reduced by one-third and the syrup thickens. Cool. Store in the refrigerator until ready to use.