Brazilian recipe
Coconut and Pineapple Ice Cream (Sorvete de coco e abacaxi)
This classic dessert blends the freshness of caramelised pineapple with the richness of creamy coconut ice cream for a perfect tropical treat.
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Ingredients
1 1/2 cups sugar
1/4 cup butter
1 pineapple, peeled and sliced into rounds
1 litre coconut ice cream
1/4 cup butter
1 pineapple, peeled and sliced into rounds
1 litre coconut ice cream
Where to find ingredients
All ingredients are commonly found in standard supermarkets; for the pineapple, ensure it is ripe and fresh for the best caramelisation results.
Preparation method
- Place the sugar and butter in a large frying pan over high heat, stirring until you obtain a golden caramel syrup.
- Transfer the syrup to a bowl and dip each pineapple slice into it, ensuring they are well coated 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 pineapple slices, arranging them side by side in an orderly 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.
- Unmould the ice cream and let it rest for approximately 15 minutes before slicing, ensuring it reaches the ideal creamy consistency for serving.
Observations
A refined frozen dessert, ideal for finishing summer lunches. The contrast between the rich caramel, the tangy fruit, and the cooling coconut ice cream creates a perfectly balanced flavour profile.
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