Pour the pineapple juice inside the can into a small bowl. Set aside.
Dice the pineapple into fine pieces. Big pieces of pineapple will create chunky pineapple jam. Therefore, it is important to dice them into small, fine pieces.
Put the diced pineapple pieces in a saucepan, along with sugar and salt. Boil it with medium to medium-high heat. Stir constantly.
Once the water starts to evaporate, add the honey. Continue to stir constantly, until the moisture is fully evaporated, and the pineapple becomes caramelized and sticks together. This process takes approximately 15-20 minutes.
Once it is ready, the pineapple filling is ready. Cover the bowl with plastic wrap and place in the fridge overnight or for at least 30 minutes.
Coconut Pineapple Popsicle Base
In a bowl, combine coconut milk, cheese powder, and the set-aside pineapple juice. Mix until combined.
Add in popsicle sticks to the popsicle moulds, fill the mould 1/2 full with the coconut milk mixture. Put in the freezer for at least 30-45 minutes.
Once the surface of the popsicles is frozen, you can add a thin layer of the pineapple filling. Fill the mould with more coconut milk.
Freeze overnight and remove the popsicles from the mould. Drizzle with toffee caramel sauce and sprinkle with some toasted walnut. Ready to serve.
Toffee Caramel Sauce
In a saucepan, combine water and sugar. Boil in under medium to medium-high heat. Do not stir during this process.
Once it starts to turn yellow-ish, remove the saucepan immediately from the heat. Pour the whipping cream in. Be careful as it might splash.
Add salt. Stir well until combine. It should be slightly runny, but it will thicken once cool.
Pour into an airtight container. Let it cool before putting into the fridge. You can use this sauce for coffee, tea, or other desserts.
Toasted Walnut
Preheat the oven at 190 °C or 375 °F.
Line a baking pan with aluminum foil. Pour the walnut evenly on it. Toast for 5 minutes.
Pour into a ziplock bag. Crush it into powder-like pieces. Add in the cheese powder.
Pour it back on the baking pan. Toast for another 3 minutes.
Keyword A-Chino, Pineapple Cake, Taiwanese-Style
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