Hawaiian Corn Dogs
Ready In: 40 mins
Serves: 6
Yields: 6 corn dogs
Ingredients
- 6 hot dogs, corndogs
- 1 cup pineapple sauce
- 1⁄2 cup coconut, toasted lightly browned
Directions
- Bake corn dogs according to package directions.
- To make pineapple sauce, combine 1/2 cup sugar, 1 Tablespoon cornstarch, 1/8 teaspoon salt in saucepan, stirring with a whisk. Stir in 1 cup pineapple juice, 2 Tablespoons fresh lemon juice and 3 large eggs. Bring to a boil over medium heat, stirring constantly with whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add 2 Tablespoons of butter, stirring gently until butter melts. Pour into a shallow dish and let cool slightly until a little thick. Coat corn dogs in warm pineapple curd and roll in toasted coconut. Eat.
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