Brazilian recipe
Pineapple Coconut Ice Cream
This classic dessert combines the freshness of caramelized pineapple with the creaminess of coconut ice cream, resulting in an irresistible tropical treat.
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Ingredients
1 pineapple, peeled and sliced into rounds
1 1/2 cups caster sugar
60g butter
1 litre coconut ice cream
1 1/2 cups caster sugar
60g butter
1 litre coconut ice cream
Where to find ingredients
Ingredients can typically be found at most supermarkets and grocery stores.
Preparation method
- Place the sugar and butter in a large frying pan over high heat, stirring until you achieve a golden caramel syrup.
- Transfer the syrup to a bowl and dip each pineapple slice into it, ensuring they are well coated in the caramel on both sides.
- Prepare a loaf tin (28x12cm) by lightly greasing it with a little oil.
- Line the bottom and sides of the tin with the caramelised pineapple slices, arranging them side by side in an organised fashion.
- Add the coconut ice cream to the tin, filling all the internal space.
- Finish by covering the surface with the remaining pineapple slices.
- Keep in the freezer for about six hours or until the ice cream is completely firm.
- Turn the ice cream out of the tin and let it rest for approximately 15 minutes before slicing, ensuring it reaches the ideal creamy consistency for serving.
Observations
A chilled and refined dessert, ideal for ending summer lunches. The combination of caramel with the tart fruit and coconut ice cream creates a perfect balance of flavors.
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