Brazilian recipe
Coconut and Pineapple Ice Cream (Sorvete de coco e abacaxi)
This classic dessert brings together the refreshing zest of caramelised pineapple and the rich 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 into rounds
1 litre coconut ice cream
1/4 cup butter
1 pineapple, peeled and sliced into rounds
1 litre coconut ice cream
Where to find ingredients
Find fresh pineapples, sugar, and butter at local supermarkets or greengrocers. Coconut ice cream is available in the frozen aisle of most supermarkets.
Preparation method
- Place the sugar and butter in a large frying pan over high heat, stirring until a golden caramel sauce is formed.
- Transfer the sauce to a bowl and coat each pineapple round, ensuring they are well-covered by the caramel on both sides.
- Prepare a loaf pan (28x12cm) 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 all the available 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 slicing, ensuring it reaches the ideal creamy consistency for serving.
Observations
A refined frozen dessert, perfectly suited for concluding summer lunches. The pairing of the rich caramel with the tart fruit and the smooth coconut ice cream achieves a sublime balance of flavours.
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