Brazilian recipe
Brazilian Coconut Ice Cream with Caramelised Pineapple
Creamy coconut ice cream and golden caramelised pineapple come together in a refreshing Brazilian dessert made for warm-weather sharing.
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Ingredients
1 1/2 cups granulated sugar
1/4 cup butter
1 pineapple, peeled and sliced into rings
1 litre coconut ice cream
1/4 cup butter
1 pineapple, peeled and sliced into rings
1 litre coconut ice cream
Where to find ingredients
Granulated sugar and butter: available in the baking and chilled-food aisles of supermarkets and neighbourhood groceries. Pineapple: look for a ripe whole fruit at produce markets, supermarkets or local fruit stalls. Coconut ice cream: check supermarket freezer sections and specialist ice-cream shops; if unavailable, choose a plain coconut-based frozen dessert with a similar creamy texture.
Preparation method
- Place the sugar and butter in a large frying pan over high heat, stirring until they form a smooth, golden caramel.
- Pour the caramel into a bowl, then coat each pineapple ring on both sides so it is evenly covered.
- Lightly grease a 28 x 12 cm loaf tin with a little oil.
- Arrange the pineapple rings neatly across the base and up the sides of the tin.
- Spoon in the coconut ice cream, pressing it gently into every space in the tin.
- Cover the top with the remaining pineapple rings.
- Freeze for about 6 hours, or until the ice cream is completely firm.
- Unmould and leave at room temperature for about 15 minutes before slicing, so it reaches a smooth, creamy serving texture.
Observations
This chilled Brazilian dessert balances rich coconut ice cream with the bright, tangy flavour of pineapple coated in golden caramel. It looks impressive on the table but uses just four ingredients and a straightforward layered method.\n\nServe it after a summer lunch or whenever you want a cool tropical treat. A short rest after unmoulding softens the ice cream to a smooth, creamy texture and makes each slice easier to serve.
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