Brazilian recipe
Pineapple Coconut Ice Cream
This classic dessert combines the freshness of caramelized pineapple with the creaminess of coconut ice cream, resulting in an irresistible tropical treat.
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Ingredients
1 pineapple, peeled and sliced into rounds
1 litre coconut ice cream
1/4 cup butter
1 1/2 cups sugar
1 litre coconut ice cream
1/4 cup butter
1 1/2 cups sugar
Where to find ingredients
Sugar, butter, and coconut ice cream can be found in the baking and frozen dessert aisles of most supermarkets. Pineapples are available in the produce section of grocery stores.
Preparation method
- Heat the sugar and butter in a large skillet over high heat, stirring until a golden caramelized sauce forms
- Transfer this sauce to a bowl and dip each pineapple slice into it, ensuring they are well coated with caramel on both sides
- Prepare a loaf pan (approximately 9x5 inches or 23x13 cm) 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 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 approximately 15 minutes before cutting, ensuring it reaches the ideal creamy consistency for serving
Observations
A chilled and refined dessert, ideal for ending summer lunches. The combination of caramel with the tart fruit and coconut ice cream creates a perfect balance of flavors.
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