Pina Colada Fruit Leather

 

1 pineapple, cored and cut into chunks

2 Tablespoons orange juice

1 (14-ounce) can coconut milk, unshaken

1/4 cup maraschino cherries, sliced in half

 

Preheat the oven to its lowest setting, about 170° F. Line a rimmed baking sheet with a silicone mat or wax paper. Set aside. In a blender, combine the pineapple and orange juice. Open the can of coconut milk, scoop the cream off the top and into the blender. It should be about 74 cup or so. Blend the mixture until it is pureed. Place a medium saucepan over medium heat, add the fruit puree, and cook until it reduces by half, about 20 minutes. Remove from the heat when it measures about 2 cups. Pour the mixture onto the prepared baking sheet. Tilt the sheet to all four corners to evenly cover it with the puree. Sprinkle the cherries across the top of the puree. Bake until tacky, checking for doneness every 30 minutes, about 2 to 3 hours. Remove from the oven and let cool completely. Peel the sheet from the liner, and slice into strips. Stack strips with wax paper in between, or roll up each strip.