Rachel Khoo

Notebook

Posted by Rachel

August 24th, 2015

Recipe: Piña Colada Kebabs

Piña Colada Kebabs

That chaotic, quintessentially London holiday weekend is almost upon us. Many of us have a bit of a love/hate relationship with the Notting Hill Carnival, and this year promises to be as crazy as ever come bank holiday weekend. I wanted to make something that would put everyone in the mood for this quirky, colourful and, let’s face it, boozy two-day bonanza. While the food that generally springs to mind might be jerk chicken, i’ve got a little something sweet for you — my take on the piña colada!

Piña Colada Kebabs

Makes 8 – 10 (serves 4)

Ingredients

1⁄2 medium pineapple

1 large mango, or 2 medium ones 8-10 15cm kebab sticks

6 tbsp coconut palm sugar

50ml white rum

100g coconut yoghurt, for dipping 1 lime

30g coconut cream block, for grating (optional)

Method

Halve the pineapple lengthways, peel off the skin and cut out the eyes with a small paring knife. Set aside. Peel the entire mango with the knife, then cut off the cheeks around the stone. Now cut the mango and pineapple into even-sized 3cm cubes.

Take the kebab sticks and
thread 4 pieces of fruit on to the first one, alternating between pineapple and mango. Repeat with the other sticks until all the fruit is used up.

Place the coconut palm sugar on a plate and toss the kebabs in it. Heat a large frying pan over a medium-to-high heat and once hot add about 3 or 4 of the fruit kebabs (do this in batches so as not to crowd the pan). Sear the cubes for about 1 minute on each side until they get a nice golden caramel coating, then add a splash of white rum.

Burn it off or light it with a lighter to flambé. Clean the pan if necessary and repeat the process with the remaining kebabs and rum.

Put the coconut yoghurt into a side bowl and grate over the zest of the lime, then cut the lime into wedges. Serve the kebabs on a platter, with the coconut yoghurt and lime wedges on the side. Add a few gratings of coconut cream over the top if desired.

This recipe originally appeared in my Evening Standard column.

Rachel Khoo's Piña Colada Kebabs

Serves 8-10 Ingredients: 1⁄2 medium pineapple ,1 large mango, or 2 medium ones 8-10 15cm kebab sticks ,6 tbsp coconut palm sugar ,50ml white rum ,100g coconut yoghurt, for dipping 1 lime ,30g coconut cream block, for grating (optional) ,, Method: Halve the pineapple lengthways, peel off the skin and cut out the eyes with a small paring knife. Set aside. Peel the entire mango with the knife, then cut off the cheeks around the stone. Now cut the mango and pineapple into even-sized 3cm cubes. Take the kebab sticks and thread 4 pieces of fruit on to the first one, alternating between pineapple and mango. Repeat with the other sticks until all the fruit is used up. Place the coconut palm sugar on a plate and toss the kebabs in it. Heat a large frying pan over a medium-to-high heat and once hot add about 3 or 4 of the fruit kebabs (do this in batches so as not to crowd the pan). Sear the cubes for about 1 minute on each side until they get a nice golden caramel coating, then add a splash of white rum. Burn it off or light it with a lighter to flambé. Clean the pan if necessary and repeat the process with the remaining kebabs and rum. Put the coconut yoghurt into a side bowl and grate over the zest of the lime, then cut the lime into wedges. Serve the kebabs on a platter, with the coconut yoghurt and lime wedges on the side. Add a few gratings of coconut cream over the top if desired.

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