Brazilian recipe
Coconut Ice Cream with Caramelised Pineapple (Sorvete de coco e abacaxi)
A chilled dessert that layers coconut ice cream with caramel-coated pineapple for a tropical, creamy and refreshing finish.
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Ingredients
1 1/2 teacups sugar
1/4 teacup butter
1 pineapple, peeled and sliced into rounds
1 litre coconut ice cream
1/4 teacup butter
1 pineapple, peeled and sliced into rounds
1 litre coconut ice cream
Where to find ingredients
In Papua New Guinea, pineapple, sugar, butter and coconut ice cream can be found in markets, supermarkets and freezer sections. Choose ripe pineapple and firm coconut ice cream for the best structure.
Preparation method
- Place the sugar and butter over high heat in a large frying pan, stirring until you get a golden caramel syrup
- Transfer the syrup to a bowl and pass each pineapple round through it, making sure both sides are well coated in caramel
- Prepare a loaf tin (28x12 cm) by lightly greasing it with a little oil
- Line the base 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 inside space
- Finish by covering the top with the remaining pineapple slices
- Keep in the freezer for about six hours or until the ice cream is completely firm
- Turn out the ice cream and let it rest for about 15 minutes before slicing, so it reaches the ideal creamy texture for serving
Observations
This refined frozen dessert is ideal after a warm-weather lunch. The caramel brings depth, the pineapple adds acidity, and the coconut ice cream keeps the whole dessert creamy and balanced.
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