Fail-Proof Pineapple Atole
Add a tropical touch to traditional atole with this fail-proof pineapple atole recipe! A quick and no-fuss recipe that is guaranteed not to curdle, this deliciously tangy warm beverage is made with pineapple, water, cornstarch, sugar, and cinnamon. Best served with tamales or pan dulce, this easy Mexican atole will surely delight your senses!
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Ingredients
6
Portions
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Preparation
20 mins
15 mins
Easy
- On a chopping board, cut pineapple into medium-sized cubes. Reserve ½ cup of chopped pineapple. Transfer the remaining chopped pineapple to a blender. Add water and cornstarch and blend until completely incorporated. Set aside.
- In a pot, add ½ cup of chopped pineapple, remaining water, sugar, and a cinnamon stick. Bring to a boil, stirring occasionally.
- Once liquid comes to a boil, add blended mixture straining it with a sieve. Mix and cook over medium-low heat until mixture comes to a boil and thickens slightly.
- Serve fail-proof pineapple atole hot with a cinnamon stick.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.