Best Pinabana A Tropical Delight Recipes

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TROPICAL DELIGHT



Tropical Delight image

A dessert made with a Twinkie snack cake base, followed by layers of tropical flavors and whipped topping. A wonderful summer dessert.

Provided by Chef Gary

Categories     Dessert

Time 15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 6

8 Hostess Twinkies, halved
3 ounces jello vanilla pudding mix, prepared
3 large bananas, sliced
1 cup shredded coconut
8 ounces crushed pineapple
8 ounces Cool Whip

Steps:

  • Place Twinkie halves in a 13" x 9" dish. Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping. Garnish as desired (toasted coconut and cherries works well). Serve chilled.

Nutrition Facts : Calories 125.4, Fat 5.8, SaturatedFat 5, Sodium 59, Carbohydrate 19, Fiber 1.1, Sugar 15.1, Protein 0.7

PINABANA: A TROPICAL DELIGHT



Pinabana: a Tropical Delight image

Make and share this Pinabana: a Tropical Delight recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Beverages

Time 18m

Yield 2 serving(s)

Number Of Ingredients 7

200 ml pineapple juice
1/2 banana, mashed
1 teaspoon honey
1 tablespoon evaporated milk
1/2 kiwi, mashed to pulp
pineapple chunk, for decorating,garnishing
1 dash nutmeg

Steps:

  • Blend the first 5 ingredients together in a blender.
  • Pour into chilled glasses and sprinkle with a dash of nutmeg.
  • Decorate the rim of the glasses with pineapple wedges and serve with a smile!

Nutrition Facts : Calories 114.5, Fat 0.9, SaturatedFat 0.4, Cholesterol 2.3, Sodium 11.4, Carbohydrate 26.6, Fiber 1.6, Sugar 18.6, Protein 1.5

TROPICAL DELIGHT CAKE



TROPICAL DELIGHT CAKE image

Found this beautiful cake recipe in my e-mail this morning, direct from the people at Mr. Food. This is very easy because the cake is already prepared. You could make the cake yourself if you like, but I prefer the easy way! Photo: mrfood.com

Provided by Ellen Bales

Categories     Cakes

Time 15m

Number Of Ingredients 8

1/2 c sweetened flaked coconut
1 can(s) (8 oz.) pineapple tidbits, drained
1 can(s) (5 oz.) evaporated milk
1/2 c butter
1/2 c sugar
1/2 c macadamia nuts, chopped coarsely
1 prepared angel food cake
12 to 16 stemmed maraschino cherries

Steps:

  • 1. In a medium skillet, toast coconut over medium heat until golden brown, stirring constantly. Remove from skillet and set aside.
  • 2. Place in skillet the pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Add the coconut to the mixture and stir in nuts.
  • 3. Slice the cake in half horizontally and spoon half the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with maraschino cherries.
  • 4. Slice and serve, or cover and keep refrigerated until ready to serve.

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