Recipe courtesy Old Lahaina Luau
Show: Emeril LiveEpisode: Emeril's Hawaiian Luau
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Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set.
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By kawigrl
Cape Coral, Fl
on October 12, 2012
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Alittle to sweet for me but my family and friends loved it. I served it with roasted pork and poi. Nice like cranberry sauce at Thanksgiving.
By beyondjupiter
Belleview, FL
on July 08, 2012
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On its own I only give it 4 stars. I thought it was okay, good, but eh. I couldn't eat more than a bite or two. I hated that the pineapple chucks were all spread out and when I cut it up some of the chunks fell out altogether. I used a squared 8x8 glass dish and got about 16 chunks out or so. The next time I modified it, I added a smidgen of almond extract, a couple of handfuls of sweetened shredded coconut and used crushed pineapple instead of chunks. It was SO much better this time. This time I used a cookie sheet lined with aluminum foil and I got a lot more pieces off, 40 or more. Plenty for my luau! I also followed the previous reviewers advice and mixed the cornstarch with half the water and added it in once the coconut milk and sugar was boiling. If you do this, you do not need to cook it the full 10 min, just once it is thickened up.
By julesbugf
Ottumwa, IA
on December 24, 2011
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I absolutely loved this. I had never had it prior to making this recipe, but it is delicious. Especially if you are a coconut lover.
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