"A what?!?" you might ask. Well, I couldn't come up with a name for this tasty treat, so this is what came about from my three boys: Pineapple + Coconut + Mochi* + Twinkie-shaped = Piña Colada MOwinkie.
*Mochi is rice flour.
A huge number of my culinary adventures come about because I do not have the ingredients listed and I refuse to go to the grocery store before six in the morning. So, I make adjustments, usually, to great success. For this, I started with my ChocoCoco MOffins...but didn't have any milk. What I did have was some leftover crème fraîche and pineapple juice.
1/2 C canola oil
1 C crème fraîche
1 C pineapple juice
1/2 C organic raw sugar
1 T baking powder
2 T shredded coconut
1 box of rice flour
young coconut in a jar**
**You should be able to find this young coconut in a jar in any Asian market, or maybe even the ethnic food section of a regular grocery store.
Mix the eggs and oil. Then mix everything else except for young coconut. Pour half the batter into an oiled cream canoe pan.
Add about teaspoon of young coconut, top it off with more batter. Bake for about 30 minutes at 375˚F till the top of the MOwinkie is slightly browned and firm to the touch. Let cool in the pan for 5 minutes before inverting.