Brazilian recipe
Caramelised Pineapple and Coconut Ice Cream
A classic, vibrant dessert that marries the zesty brightness of caramelised pineapple with luscious, velvety coconut ice cream for an irresistible tropical finish.
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Ingredients
1 1/2 cups caster sugar
1/4 cup unsalted butter
1 pineapple, peeled and cut into rounds
1 litre coconut ice cream
1/4 cup unsalted butter
1 pineapple, peeled and cut into rounds
1 litre coconut ice cream
Where to find ingredients
You can easily pick up fresh pineapples at any local greengrocer or supermarket; choose one that smells sweet and fragrant at the base. High-quality coconut ice cream is widely available in the freezer section of most major supermarkets. If you prefer a dairy-free option, many plant-based shops or health food stores carry excellent coconut milk-based alternatives.
Preparation method
- Pop the sugar and butter into a large frying pan over high heat, stirring constantly until you have a gorgeous golden caramel sauce
- Pour the hot caramel into a bowl and dip each pineapple round in, making sure they are well-coated on both sides
- Prep a loaf tin (28x12cm) by greasing it ever so lightly with a little oil
- Line the base and sides of your tin with the caramel-coated pineapple rounds, keeping them tidy and overlapping slightly if needed
- Spoon the coconut ice cream into the tin, packing it down gently so it fills all the gaps
- Finish by layering the remaining pineapple slices over the top
- Slide the tin into the freezer for at least six hours, or until the ice cream is frozen solid
- Turn the ice cream out onto a platter and let it sit for about 15 minutes before serving so it reaches that perfect, creamy consistency for easy slicing
Observations
This chilled, sophisticated treat is the perfect way to wrap up a long summer lunch. The way the rich, buttery caramel cuts through the tartness of the fresh pineapple and pairs with the creamy coconut is simply spot on.
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