Brazilian recipe
Coconut and Pineapple Ice Cream
This classic dessert brings together the freshness of caramelised pineapple and the creaminess of coconut ice cream for an irresistible tropical sweet treat.
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Ingredients
1 1/2 teacups sugar
1/4 teacup butter
1 pineapple, peeled and cut into rings
1 litre coconut ice cream
1/4 teacup butter
1 pineapple, peeled and cut into rings
1 litre coconut ice cream
Where to find ingredients
In Singapore, the ingredients for this recipe can be found at neighbourhood supermarkets, wet markets, fruit stalls and general grocery shops that sell dairy products, sugar and fresh pineapple.
Preparation method
- Place the sugar and butter in a large frying pan over high heat, stirring until you have a golden caramel sauce
- Transfer the sauce to a bowl and dip each pineapple ring in it, making sure both sides are well coated with caramel
- Prepare a 28 x 12 cm loaf tin 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 space inside
- 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 stand for about 15 minutes before slicing, so it reaches the ideal creamy consistency for serving
Observations
A chilled, refined Brazilian dessert, ideal for rounding off summer lunches. The combination of caramel, tangy fruit and coconut ice cream creates a beautifully balanced flavour.
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