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Pineapple Whip Wonton Cups are perfect for both summer snacking or entertaining. These wonderful little handheld treats are light and easy to make!

Pineapple Whip Wonton Cups

Pineapple is a fantastic summer flavor. There’s just something about the color, texture and sweetness that’s perfect for this time of the year. Today I’m sharing a way to enjoy that pineapple flavor in a different form, chilled and whipped inside of a baked wonton. It’s a wonderful little handheld treat that’s perfect for both summer snacking or entertaining.

The pineapple filling is quick and easy to make. You can make it while freshly baked wontons cool, or if you prefer you can prebake the wonton cups and just make the pineapple whip filling later when you’re ready to serve.

Here’s how to make Pineapple Whip Wonton Cups.

This recipe makes 12 servings, with each serving being 1 wonton cup.

Equipment Needed

• mixing bowl
• fine mesh colander
• stand mixer OR hand mixer and large mixing bowl
• mini muffin pan
• pastry brush
• ziploc bag
• measuring cup
• nonstick cooking spray

Ingredients

• 12 wonton wrappers
• 1 cup heavy cream
• ⅓ cup white sugar
• 1x 20 oz can crushed pineapple

Instructions

Preheat the oven to 350 f.

Prepare the mini muffin pan by spraying it with nonstick cooking spray.

Place a wonton wrapper in each slot of the muffin pan. Press the wonton wrapper down into the slot starting on one side then the other. There will be folds and some areas may overlap.

Bake for 6-8 minutes, or until golden brown.

Let the  wontons sit in the tin for a minute or so then remove onto a plate and cool.

While the wontons are cooling it’s time to make the filling.

Place a fine mesh colander over a bowl.

Pour the pineapple over and use the back of a spoon to press out the liquid. If you want to make the process quicker, put your hands in there and press, squish and squeeze until you have pineapple that can become a “clump” in your hand and obviously has much less liquid.

Discard the pineapple juice or save it for another use.

Pour the cold heavy cream and sugar into a stand mixer or a mixing bowl and whip until it begins to resemble whipped cream, which should take about 45-60 seconds. Do not over mix.

Add the drained pineapple and whip again until combined, about 10-15 seconds.

Put the mixture into a piping bag with the tip cut off.  If you don’t have a piping bag, you can also use a ziploc bag or just a spoon to scoop it in.

Serve immediately.

Pineapple Whip Wonton Cups

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Instructions

1. Preheat the oven to 350 f.
2. Prepare the mini muffin pan by spraying it with nonstick cooking spray.
3. Place a wonton wrapper in each slot of the muffin pan. Press the wonton wrapper down into the slot starting on one side then the other. There will be folds and some areas may overlap.
4. Bake for 6-8 minutes, or until golden brown.
5. Let the wontons sit in the tin for a minute or so then remove onto a plate and cool.
6. While the wontons are cooling it's time to make the filling.
7. Place a fine mesh colander over a bowl.
8. Pour the pineapple over and use the back of a spoon to press out the liquid. If you want to make the process quicker, put your hands in there and press, squish and squeeze until you have pineapple that can become a “clump” in your hand and obviously has much less liquid.
9. Discard the pineapple juice or save it for another use.
10. Pour the cold heavy cream and sugar into a stand mixer or a mixing bowl and whip until it begins to resemble whipped cream, which should take about 45-60 seconds. Do not over mix.
11. Add the drained pineapple and whip again until combined, about 10-15 seconds.
12. Put the mixture into a piping bag with the tip cut off. If you don't have a piping bag, you can also use a ziploc bag or just a spoon to scoop it in.
13. Serve immediately.

Did you make this recipe and love it?

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