This summer it’s all about switching sides. In the recipe department, I mean. Sweet to savory and savory to sweet.
Pfannkuchen went from sweet Rhubarb to savory one-pan steak salad versions. Knödel went from Lemon Roast Chicken over a Bed of Knödel to this pineapple coconut rum version.
Please excuse me while theater roots are showing. I often listen to show tunes while working away in the kitchen and the songs somehow become about food. Instead of the obvious Piña Colada Song, this was running through my brain… It’s Knödel’s Turn, like Rose in the musical Gypsy.
Knödel’s talkin’ loud.
Knödel’s doin’ fine.
Knödel’s gettin’ hot.
Knödel’s goin’ stong.
Knödel’s movin’ on.
Knödel’s all alone.
Knödel’s doesn’t care.
Knödel’s lettin’ loose.
Knödel’s got the stuff.
Knödel’s lettin’ go.
Knödel?
Knödel’s got the stuff.
Knödel’s gotta move.
Knödel’s gotta go.
Musical theater interlude over. On to the dish.
The recipe calls for the fresh pineapple filling to be caramelized with some honey and rum. Since there was also coconut flavor happening here, instead of regular honey, I used this gorgeous Coconut Creme version from Honey Ridge Farms which gave the recipe the perfect flavor boost.
This knödel dough is the version made from potatoes and not bread or semmelknödel. Technically it is a kartoffel knödel dough sweetened up with some sugar and sweetened coconut. This makes for a hefty, not too sweet dessert.
Although the recipe stands on its own, if you want to take it to the next level, serve it with vanilla sauce or vanilla ice cream.
Piña Colada Knödel
Ingredients
- 1 lb potatoes
- 1 teaspoon plus 1/2 teaspoon salt divided
- 1 pinch plus 2 teaspoons white granulated sugar divided
- 1/2 cup flour
- 2 tablespoons corn starch
- 1/3 cup plus 2 tablespoons shredded sweet coconut
- 1 large egg
- 4 tablespoons honey use Honey ridge farms coconut honey
- 1+1/2 cups fresh pineapple chopped into small pieces
- 1 tablespoon white rum
- 5 tablespoons butter
- 1 cup bread crumbs
Instructions
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Place the potatoes with their skins on in a pot. Cover with cold water.
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Add 1 teaspoon salt and a pinch of sugar and bring to a boil.
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Cook the potatoes until you can run a fork through them. They should be tender but firm. You do not want them to fall apart.
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Heat the honey in a skillet. Add the pineapple and white rum and stir to coat. Cook, stirring for about 3 minutes until the liquid comes to a boil.
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Reduce heat to low and simmer for about 15 minutes to cook off most of the liquid. Remove from heat and let cool.
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Drain the potatoes. Use your fingers to pull the skins off while the potatoes are still warm. Let them cool and push them through a potato ricer.
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Place the potato meat in a bowl and add the flour, cornstarch, 1/3 cup shredded coconut, salt, and egg.
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Mix into a smooth dough.
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Bring a large pot of water to a boil.
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Divide the dough into 8 portions (I use a kitchen scale for more precise measurement.)
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Wet your hands to work with the sticky dough. Flatten each portion to a round, like a little thick pizza. Add a scoop of the honeyed pineapple to the middle. Close the dough around the pineapple forming a ball.
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Add the formed knödel to the hot water and boil for 15 minutes.
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In the meantime, in a separate skillet, melt the butter, add the 2 tablespoons of coconut, the rest of the granulated sugar, and the bread crumbs. Stir to combine. When the mixture has browned, remove from heat.
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Use a skimmer to remove the knödel from the pot of hot water and gently roll them in the coconut breadcrumb mixture.
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Plate and serve.
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