Brazilian recipe
Coconut and Pineapple Ice Cream
This classic dessert combines the freshness of caramelized pineapple with the creaminess of coconut ice cream, creating an irresistible tropical treat.
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Ingredients
1 1/2 cups sugar
1/4 cup butter
1 pineapple, peeled and sliced
1 litre coconut ice cream
1/4 cup butter
1 pineapple, peeled and sliced
1 litre coconut ice cream
Where to find ingredients
Sugar and butter are common household staples found in any supermarket or local grocery store in Kenya.
Pineapple: Fresh pineapples are widely available in Kenyan supermarkets, local markets (like Kariokor Market or Marikiti Market in Nairobi), and roadside fruit stalls. Look for ripe, fragrant pineapples.
Coconut ice cream: While not as common as dairy ice cream, coconut ice cream can be found in larger supermarkets and speciality stores that stock a variety of ice cream flavours. Check the freezer section of major supermarkets like Naivas, Carrefour, or Uchumi. If you can't find pre-made coconut ice cream, you could make your own using full-fat coconut milk, sugar, and vanilla extract, then churning it in an ice cream maker.
Pineapple: Fresh pineapples are widely available in Kenyan supermarkets, local markets (like Kariokor Market or Marikiti Market in Nairobi), and roadside fruit stalls. Look for ripe, fragrant pineapples.
Coconut ice cream: While not as common as dairy ice cream, coconut ice cream can be found in larger supermarkets and speciality stores that stock a variety of ice cream flavours. Check the freezer section of major supermarkets like Naivas, Carrefour, or Uchumi. If you can't find pre-made coconut ice cream, you could make your own using full-fat coconut milk, sugar, and vanilla extract, then churning it in an ice cream maker.
Preparation method
- Put the sugar and butter in a large pan over high heat, stirring until a golden caramel sauce forms
- Transfer the caramel to a bowl and dip each pineapple slice in 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 neatly side by side
- 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
- Unmold the ice cream and let it rest for about 15 minutes before slicing, ensuring it reaches the ideal creamy consistency for serving
Observations
A chilled and elegant dessert, perfect for ending summer lunches. The combination of caramel with the tart fruit and coconut ice cream creates a perfect balance of flavours.
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