1 (20-ounce) can juice-pack pineapple chunks, drained, reserving juice 4 teaspoons cornstarch 2/3 cup Coco Lopez® Cream of Coconut 1 teaspoon vanilla extract 1 cup (½-pint) Borden® or Meadow Gold® Whipping cream, whipped In medium saucepan, combine reserved pineapple juice and cornstarch; stir in cream of coconut. Over medium heat, cook and stir until slightly thickened; stir in vanilla. Cool to room temperature. Fold in whipped cream; chill. Serve with pineapple chunks and other fruit as an appetizer, dessert or salad. Refrigerate leftovers. MICROWAVE: In 1-quart glass measure with handle, dissolve cornstarch in pineapple juice; stir in cream of coconut. Heat on 100% power (high) 3 to 4 minutes or until thick and bubbly, stirring twice. Proceed as above. |