It’s nearing the end of March and it’s cold outside. There is still snow and I’m sick of it. I need a little something, both tropical and tasty, to take the ‘I can no longer stand it being winter’ feeling away. Enter a little recipe called Hawaiian Cream. Now this is the first recipe to be posted on Baking Vintage that starts to resemble a dish you may have heard of, Jello Salad. I’m not a Jello salad kind of girl — not at all, but I do like ambroisa salad and this Hawaiian Cream is kind of like a tropical ambroisa. Though it is a Jello-free recipe (I promise I’m working up to testing one…), there is definately a retro quality to this recipe that truly delights me. I mean come on, marshmallows, whipped cream, coconut, marashino cherries, and pineapple, this recipe practically screams vintage.
I love pinepple. In the winter, it’s one of the best fruits to eat in my neck of the woods because even though it’s flown in from a tropic locale and therefore not very “green” or “locavore-ish” (new word alert!), pineapple is always juicy and tangy and just kind of tastes like the tropics, especially in cold and wet March. Though this recipe calls for canned pineapple, you could easily use half of a really ripe fruit if you preferred. Since I gots no problem with canned fruit, I happily just got out my can opener instead of my knife when I tested my recipe.
It should really come as no surprise that this recipe originally caught my eye because it has marshmallows in it — hello, I’m obsessed. Now, if I was wise, I would have used mini marshmallow in the preparation, but I was silly and decided to cut big marshmallows instead. Silly me. I used my kitchen scissors to cut the marshmallows (a pretty great idea) but I forgot to dampen them with a little water first — word of advice: always wet your utensil before cutting marshmallows. Duh.
It’s still snowing here and I’m bitter, especially since I keep hearing of people going on vacay to Hawaii or jet-setting off to Mexico. So I’m going to put my bitterness to good use and say to heck with those sunburnt chumps — I’ll feel like I went on vacation and escaped the late winter blues just by eating this delish salad…well, maybe.
Hawaiian Cream (adapted from Better Homes and Gardens Dessert Cookbook)
(Makes about 4 cups)
1 – 14 ounce can pineapple tidbits (about 1 ½ cups)
8 jumbo marshmallows cut into eighths (or 1 cup mini marshmallows)
¼ cup maraschino cherries, cut into quarters
1 cup heavy cream
Shredded coconut, to taste
Drain the pineapple tidbits, reserving 2 tablespoons syrup, into a medium sized bowl. Add to the pineapple, the chopped maraschino cherries, cut marshmallows and reserved syrup. Mix to combine and allow to set in the refrigerator for one hour.
Using a hand mixer or whisk, whip the heavy cream to stiff peaks. Fold the cream into the pineapple mixture and spoon into individual dishes or a medium-sized serving bowl. Allow to chill at least half an hour prior to serving.
To serve, sprinkle the salad with shredded coconut and enjoy.