Makes about 6 servings
Ideal slow cooker size: 3-4 quart
1 tsp vanilla
1 cup flour
1 1/2 tsp baking powder
1 (14 oz) can cream of coconut (can be found in the aisle next to the alcohol), divided
1 (16 oz) can crushed pineapple, drained of juice (reserve the juice)
2 Tbsp canola or vegetable oil
1 cup shredded coconut, divided
1 cup coconut milk (or if you’re in a pinch just use evaporated milk)
Vanilla ice cream
1. Dump drained pineapple into the bottom of slow cooker and spread to cover the bottom.
2. Combine vanilla, flour, baking powder, 1/3 cup cream of coconut, 2/3 cup of reserved pineapple juice, 1/2 cup of shredded coconut and oil in a medium bowl. Stir together until well-incorporated. Spread batter on top of the pineapple.
3. Stir together 1 cup of coconut milk and cream of coconut and bring to a boil. Pour boiling liquid on top of the batter (don’t stir).
4. Cover slow cooker and cook on HIGH for about 2-3 hours or on LOW for about 3-4.
5. Place the rest of the coconut on a cookie sheet. Toast the coconut in the oven on broil for a couple of minutes.
5. Scoop down deep to get the cake, pineapple and sauce into the serving bowls. Serve topped with vanilla ice cream and toasted coconut.
Review:
So proud of myself to come up with this recipe. Although it isn’t my typical chocolate dessert, it will suffice. 🙂 I loved the toasted coconut on top! And of course serving with ice cream is a must. The cream of coconut is found next to the alcohol at the grocery store. It is typically used to make pina coladas. My cream of coconut was a little separated (it should look white and creamy) so I used a blender to puree it a bit. That cream of coconut is soooo good. Imagine sweetened condensed milk with coconut flavor…yum! 4 stars.
This looks so good, my husband will love this one!
This looks soooo good!
Hi there. Food on Friday: Pineapple is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers
Thanks for linking this in. Cheers
Just to confirm…cream of coconut (essentially pureed coconut, so full of fiber in the form of actual coconut meat) or coconut cream (the thick cream that rises to the top of cans of coconut milk, so most of the fat)?
Paige, it's the Coco Lopez can that you find in the mixer/alcohol section of the grocery store. It's usually used in pina coladas. Here is a link to what I'm talking about: http://www.amazon.com/gp/product/B00032GJMS/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00032GJMS&linkCode=as2&tag=365dayofsloco-20&linkId=C7TQAQMJQWCFSUWC
I made this last night and even though I didn't quite follow the recipe correctly (due to my not reading through the steps right) it still turned out great! The toasted coconut on top is a winner. We subbed coconut gelato for the vanilla ice cream.
I made this last night and even though I didn't quite follow the recipe correctly (due to my not reading through the steps right) it still turned out great! The toasted coconut on top is a winner. We subbed coconut gelato for the vanilla ice cream.
Yum coconut gelato sounds great!
We just made it this morning. And it was ohhhh so gooood. My gang helped themselves to seconds and even thirds, until they couldn't fit it anymore and at that point it was almost gone too 🙂 Thank you!
Marlene
Seattle Horizontal Drilling Company
Can this recipe be doubled?
yes!!
what size crock for a double batch ?
a 5-6 quart would work well!
Will it take longer to cook when doubling the recipe?
Maybe add an extra 30 minutes…
Is there a possibility i could bake this?
I’m sure you could! I would try it at 350 for about 30 minutes and then check to see how it’s coming along.
Did you used sweetened condensed milk?
No I used cream of coconut (coco lopez) and coconut milk.
RE: Pina Colada Lava Cake (Crock Pot)
Do you eat this warm? or can you serve it cold?
I ate it warm but if you want you can serve it cold too!