1 (16 ounce) can crushed pineapple with juice
1 (21 ounce) can crushed pineapple with juice
1/2 cup coconut cream or whipped cream
2 cups chopped carrots
1 cup chopped celery
1 cup chopped fresh mushrooms
1 1/2 cups chopped fresh mushrooms
1/4 cup chopped fresh spinach
1/8 cup chopped fresh mushrooms
1 teaspoon salt
In a medium saucepan, combine pineapple, pineapple juice, coconut cream, carrots, celery, mushrooms and mushrooms. Mix together. Heat until smooth. Remove from heat. Heat coconut cream mixture in a small saucepan over medium-low heat. Cook, stirring occasionally, until mixture begins to boil, stirring constantly, about 5 minutes. When coconut cream mixture is boiling, stir in pineapple chunks and mushrooms. Mix well.
Meanwhile, remove the pineapple chunks, place in a blender or food processor, and puree to a smooth paste.
In the same saucepan, heat the coconut cream cheese and whip cream until smooth. Add pineapple chunks and mushrooms; mix well. Gradually stir in coconut cream filling. Return pineapple chunks and mushrooms to saucepan and heat gently over low heat. Stir in pineapple puree and salt.
Bring a large pot of water to a boil. Add pineapple and cook for 5 to 7 minutes, stirring constantly. After 5 minutes, remove from heat and let cool completely.