Brazilian recipe
Coconut Ice Cream with Caramelised Pineapple
This Brazilian-style chilled dessert pairs caramelised pineapple with creamy coconut ice cream, giving a bright tropical sweet that feels right at home in Belize.
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Ingredients
1 1/2 cups sugar
1/4 cup butter
1 pineapple, peeled and cut into rings
1 litre coconut ice cream
1/4 cup butter
1 pineapple, peeled and cut into rings
1 litre coconut ice cream
Where to find ingredients
Sugar, butter, pineapple and coconut ice cream are available in Belizean supermarkets, grocery shops and local produce markets; coconut ice cream may also be found at shops that carry frozen desserts.
Preparation method
- Place the sugar and butter in a large frying pan over high heat, stirring until you get a golden caramel sauce
- Transfer the sauce to a bowl and dip each pineapple ring into it, making sure both sides are well coated with caramel
- Prepare a 28x12 cm loaf tin by lightly greasing it with a little oil
- Line the bottom and sides of the tin with the pineapple slices, arranging them neatly side by side
- Add the coconut ice cream to the tin, filling all the inside 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 out the ice cream and let it rest for about 15 minutes before slicing, so it reaches the ideal creamy texture for serving
Observations
A chilled and refined dessert, ideal for finishing warm-weather lunches. The mix of caramel, tangy pineapple and coconut ice cream creates a balanced tropical flavour that is rich, fresh and easy to serve.
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