'ChamPiña' (a.k.a Pineapple Raspado w/ Chamoy)
 
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This 'ChamPiña' (aka pineapple raspado) is covered with spicy Tajin, Chamoy, and Tamarind Candy. If you love pineapples, this Mexican treat is for you!
Author:
Recipe type: Drink
Cuisine: Mexican
Serves: 4
Ingredients
  • For the Pineapple Sauce
  • 4 cups (650 g) Roughly Chopped Pineapple (fresh or frozen)
  • 2 cups Water
  • 1 cup Sugar
  • ½ Lime
  • 3 tsp. Corn Starch
  • 4 tbs. Water
  • For the Toppings
  • 2 cups (450 g) Finely Chopped Pineapple, for garnish
  • 2 cups Crushed/Shaved Ice (you can use your blender to do this)
  • to taste, Chamoy Sauce
  • to taste, Tajin Seasoning
  • *optional, Tama Roca Straw
Instructions
For the Pineapple Sauce
  1. Add one cup of sugar and one cup of water into a large saucepan, and bring it to a boil.
  2. In the meanwhile, place the pineapple chunks and one cup of water in your blender, and blend until smooth.
  3. When the water and sugar syrup comes to a boil, add the blended pineapple to the pot and bring the heat down to a low simmer; squeeze in the lime juice, and stir continually until mixture comes to a soft boil.
  4. In a separate bowl, create a slurry with the cornstarch and water, and add the slurry to the simmering pineapple juice; stir continuously until the juice thickens to a sauce like consistency before turning off the heat.
  5. Once cooled, pour the sauce into a clean mason jar and set aside.
Assemble the Raspado
  1. Take a large mason jar or cup, and layer your ice and toppings (for example - ice, pineapple sauce, chopped pineapple, Chamoy, Tajin, repeat)
  2. Serve with a Tama Roca straw, large spoon, and lime for garnish.
Notes
Save your extra pineapple sauce/topping by freezing it in a mason jar (but leave 1-2 inches of space for it to expand) - have extra chopped Pineapple from your garnish? Throw that into the sauce, and let it all freeze together for easy assembly next time.
Recipe by The Gentleman's Plate at http://thegentlemansplate.com/champina-pineapple-raspado/