Brazilian recipe
Creamy Coconut and Pineapple Ice Cream Mold
A classic Brazilian-style treat that pairs the zing of caramelised pineapple with luscious coconut ice cream for a perfect tropical dessert.
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Ingredients
1 1/2 cups granulated sugar
1/4 cup butter
1 fresh pineapple, peeled and sliced into rounds
1 litre coconut ice cream
1/4 cup butter
1 fresh pineapple, peeled and sliced into rounds
1 litre coconut ice cream
Where to find ingredients
In The Gambia, you can find most of these staples at local supermarkets or larger municipal markets like Serrekunda or Albert Market. Look for fresh pineapple at fruit stalls in the markets for the best flavour. Coconut ice cream is widely available in the frozen aisles of major supermarkets. If you cannot find coconut ice cream, you can use high-quality vanilla ice cream and fold in a generous amount of desiccated coconut or coconut cream before freezing.
Preparation method
- Heat the sugar and butter in a large frying pan over high heat, stirring until you have a smooth, golden caramel sauce
- Pour the caramel into a bowl and dip each pineapple slice, making sure they are well coated on both sides
- Lightly grease a loaf tin (28x12cm) with a little vegetable oil
- Line the bottom and sides of the tin with the caramelised pineapple slices, arranging them neatly side by side
- Fill the tin with the coconut ice cream, pressing it in to fill all the gaps
- Finish by layering any remaining pineapple slices over the top
- Pop it in the freezer for about six hours, or until the ice cream is set firm
- Turn the ice cream out onto a platter and let it sit for about 15 minutes before slicing, so it reaches that perfectly creamy consistency for serving
Observations
This chilled, sophisticated pudding is the ideal way to wrap up a summer lunch. The way the golden caramel plays off the tart fruit and the rich coconut ice cream creates a truly balanced, refreshing dessert.
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