Atol de Piña (Traditional Salvadoran Pineapple Atole)

Name: Atol de Piña (Traditional Salvadoran Pineapple Atole)
Total time: 900 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1 medium pineapple; 8 ounces (about 1 cup or 225 grams) panela (also known as piloncillo, chancaca, or rapadura); you can substitute with 1 pound (about 2 cups or 450 grams) sugar; 1/4 cup cornstarch (about 30 grams); 1 cinnamon stick; 8 allspice berries (also known as Jamaican pepper), to taste; 4 whole cloves; 10 1/2 cups water (2.5 liters)

BeckyBecky @cook_1097937

El Salvador, Centro America

This is how we traditionally serve it in El Salvador—a delicious atole made with pineapple!

BeckyBecky @cook_1097937

El Salvador, Centro America

This is how we traditionally serve it in El Salvador—a delicious atole made with pineapple!

Saved

Ingredients

15 minutes

Serves 8 servings

1medium pineapple
8 ounces(about 1 cup or 225 grams) panela (also known as piloncillo, chancaca, or rapadura); you can substitute with 1 pound (about 2 cups or 450 grams) sugar
1/4 cupcornstarch (about 30 grams)
1cinnamon stick
8allspice berries (also known as Jamaican pepper), to taste
4whole cloves
10 1/2 cupswater (2.5 liters)

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Steps

15 minutes

1

Peel and cut the pineapple into small pieces. Blend it with 2 cups (about 500 ml) of water until semi-smooth (not completely pureed). Pour into a pot and cook over low heat with the allspice, panela or sugar, cinnamon stick, cloves, and the remaining water.
2

Bring to a boil, stirring until it reaches your desired thickness.
3

In a separate bowl, dissolve the cornstarch in 1/4 cup (about 60 ml) of water. Gradually add this mixture to the cooking pineapple, stirring constantly to prevent lumps, until the atole becomes moderately thick.
4

Serve the pineapple atole hot in a cup and enjoy.