An easy way to join the current obsession with Cotton Candy!
Cotton Candy Blue Hawaiian Dessert
6-8 slices pound cake
6-8 pieces of thinly sliced pineapple
Pineapple Coconut ice cream, store bought
Rum Carmel Sauce, (Recipe follows)
Sweetened whipped cream, (Recipe follows)
Blue Coconut Cotton Candy, (Recipe follows)
Blue Coconut Cotton Candy:
5 T pure cane sugar
1/2 t. coconut extract
Blue food coloring
In a small food processor, or bowl, place all ingredients. Mix well to blend. Use enough
coloring to make an intense blue, as it will lighten as it spins.
Heat cotton candy machine according to manufacturers’ instructions, add sugar and
proceed as directed.
Making 6-8 individual servings
Rum Carmel Sauce:
1/2 c. butter
1 c. brown sugar
1 c. sour cream
1/2-1 tsp rum extract
In a medium sized sauce pan, melt butter over medium heat, stir in brown sugar. Cook
until it is bubbly. Remove from heat and whisk in sour cream until smooth. Stir in extract
and set aside.
Sweetened Whipped Cream
1 c. heavy cream
1/4 c. powdered sugar
1 t. vanilla
In a medium sized mixing bowl, place all ingredients. With an electric mixer, beat on high
until soft peaks form.
Makes 2 cups
To assemble:
On individual plates, place a slice of cake, top with sliced pineapple, a scoop of ice cream,
drizzle with caramel sauce, top with a spoon of whipped cream, and top with a wave of
cotton candy.
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