Pina Colada Rings

Preheat the oven to Th 6-7 / 190°C.

In the EZ Mix N Store 2L, using the Silicone Spatula, mix the coconut powder, sugar, flour, eggs and melted butter until you have a consistent mixture.

Place the SBF Ring on the cold oven rack.

Divide the dough into the cavities of the SBF Ring, place the rack on the lowest level in the oven and bake for 22-25 min. Allow to stand for 15 min. before gently unmolding.

Using the Chef Knife, dice the pineapple.

In the Chef Series Pure Cookware Frypan 24 cm, spread the sugar evenly on the whole surface and leave on medium-high heat without stirring until you have a caramel. Reduce the heat, immediately add the pineapple dices and the rum. Then cook for 1-2 min. on medium heat.

Garnish the center of the coconut rings with the caramelized pineapple dices.