Ingredients:
Crust:
12 graham crackers (or 1 package)
2 oz butter, melted
Filling:
16 oz pineapple juice (reduced to 4 oz)
10 oz coconut cream
6 egg yolks
1 cup granulated sugar
14 oz sweetened condensed milk
Meringue Topping:
6 egg whites
¼ tsp cream of tartar
1 cup powdered sugar
Garnish:
16 fresh pineapple rings
Buona Cucina Aged Pineapple White Balsamic Vinegar, as needed
Fresh honey, as needed
Shredded coconut, as needed
Directions
Make the Filling: In a small saucepan reduce pineapple juice by ¾. Stir in coconut cream. Whisk egg yolks and sugar, then slowly mix in the pineapple-coconut blend. Add condensed milk and combine.
Prepare the Crust: Crush graham crackers, mix with melted butter, and press into shot glasses.
Assemble & Bake: Pour filling over crust, leaving ½ inch at the top. Bake at 350°F for 30 minutes. Chill.
Make the Meringue: Whip egg whites until glossy, add cream of tartar, and gradually mix in powdered sugar. Beat to medium peaks. Top shooters and toast in oven or with a torch.
Garnish: Drizzle pineapple rings with balsamic, honey, and coconut. Bake at 400°F for 10 minutes. Cool and place on meringue. Enjoy!
Recipe by Eric Longley