This dessert comes from the windward island of Santo Antćo in the Cape Verdeanarchipelago. Both pineapple and coconut palms are native to the island.
2 large pineapples
1 coconut, grated, or 3 cups frozen fresh coconut meat
3 ½ cups granulated sugar, plus additional for rolling
about 40 whole cloves
Peel and core pineapples and cut into cubes. Grind cubes in a meat grinder with a small hole disk. Save all the juice that results. Place ground pineapple and juice in a large pot. Add the grated coconut meat and the sugar and cook over medium heat, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan.
Let the mixture cool and then form into small balls. Roll in sugar and place a clove in the center of the ball.
To serve, place the balls in paper cups or curly paper.
Makes about 40.
country : Cape Verde
course : dessert
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton