Summer lasts well into October in south Louisiana, and I decided to lean into it this week and create a dessert that invokes the tastes of summer — a blend of tropical flavors, including pineapple, coconut, and ginger. After some research, I decided a dumpling in a caramel sauce would make a delicious treat.
The dumplings take a bit of effort to assemble, but they are beautiful once they come together, and your friends will be impressed. They can be served straight from the pan, or you can plate them ahead of time with a sprinkling of powdered sugar.
To make things go a little faster, I suggest assembling the dumplings while the caramel heats to a boil. The sauce will be quite thin, but will thicken in the oven and as it cools.
- Baking dish (preferably stove top safe)
- Rubber Scraper
- Pastry Brush
- 1 20 oz. can crushed pineapple
- 2 Tbsp. minced ginger
- 1 cinnamon stick
- 2 tsp. vanilla extract
- 2 cups packed light brown sugar
- 1/2 cup butter (1 stick)
- 13.5 oz. coconut milk
- 2 pie crusts cut into rectangles
- 1 egg, beaten
- 1 Tbsp. water
- Preheat oven to 425° F.
- Combine pineapple, ginger, cinnamon stick, and vanilla extract in skillet over medium heat. Stir together and simmer until the liquid has evaporated, about 10 minutes.
- Remove pineapple from heat and set aside.
- Place baking dish on burner with butter, brown sugar and coconut milk and bring to boil for 1 minute. Turn heat off.
- Place rectangle of pie crust on board. Place 1/4 of pineapple filling in crust, and fold crust over to create a pocket. Repeat until all the dumplings are made.
- Mix beaten egg with water and brush over dumplings.
- Lay dumplings into caramel.
- Carefully place dish in oven. You will probably want to place a cookie sheet under dish to catch bubbled over caramel.
- Bake for 15-20 minutes, or until crust is browned.
- Serve warm and with a dusting of powdered sugar.