Brazilian recipe
Coconut and Pineapple Ice Cream
This classic dessert combines the freshness of caramelized pineapple with the creaminess of coconut ice cream for 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
For this tropical delight, you'll need standard pantry staples like sugar and butter, readily available at any local supermarket or corner shop. The star, pineapple, is commonly found in the fresh produce section of your local grocery store. For the coconut ice cream, look in the freezer aisle of your regular supermarket; many brands offer delicious coconut ice cream options. If you're looking for a specific Caribbean coconut ice cream flavour, check out larger supermarkets or specialised ethnic food stores that might stock Caribbean ingredients.
Preparation method
- Melt the sugar and butter in a large frying pan over high heat, stirring until a golden caramelised syrup forms
- Transfer this syrup to a bowl and dip each pineapple slice, ensuring they are well coated with caramel on both sides
- Prepare a 28x12cm loaf pan by lightly greasing it with a little oil
- Line the bottom and sides of the pan with the pineapple slices, arranging them neatly side by side
- Add the coconut ice cream to the pan, filling the entire 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 cutting, ensuring it reaches the ideal creamy consistency for serving
Observations
A chilled and refined dessert, perfect for ending summer lunches. The blend of caramel with the tart fruit and coconut ice cream creates a perfect balance of flavours.
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