Brazilian recipe
Coconut ice cream with caramelised pineapple
A chilled dessert pairing caramelised pineapple with creamy coconut ice cream for a bright tropical sweet.
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Ingredients
1 1/2 cups sugar
1/4 cup butter
1 pineapple, peeled and cut into rounds
1 litre coconut ice cream
1/4 cup butter
1 pineapple, peeled and cut into rounds
1 litre coconut ice cream
Where to find ingredients
Sugar, butter and coconut ice cream are available in supermarkets and grocery stores. Pineapple can be bought from local fruit markets, street fruit vendors or supermarket produce sections. Use a ripe but firm pineapple so the slices hold their shape after caramelising.
Preparation method
- Place the sugar and butter in a large frying pan over high heat, stirring until you get a golden caramel syrup
- Transfer this syrup to a bowl and dip each pineapple round in it, making sure both sides are well coated with caramel
- Prepare a loaf tin, 28x12 cm, by greasing it lightly with a little oil
- Line the base 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 inner 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 about 15 minutes before slicing, so it reaches the ideal creamy texture for serving
Observations
This is a refined frozen dessert, ideal after a summer lunch. The caramel, tangy pineapple and coconut ice cream come together in a balanced mix of sweetness, freshness and creaminess.
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