Brazilian recipe
Coconut and Pineapple Ice Cream Mold (Sorvete de coco e abacaxi)
This classic dessert pairs the bright, caramelized tang of pineapple with 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 liter coconut ice cream
1/4 cup butter
1 pineapple, peeled and sliced into rounds
1 liter coconut ice cream
Where to find ingredients
You can find fresh pineapples and quality butter in the produce and dairy aisles of local grocery stores. Coconut ice cream is available in the frozen food section of most supermarkets.
Preparation method
- Place the sugar and butter in a large skillet over high heat, stirring constantly until a golden caramel sauce forms.
- Pour the syrup into a bowl and coat each pineapple slice thoroughly, ensuring they are well-covered on both sides.
- Lightly grease a 28x12cm loaf pan with a neutral oil.
- Line the bottom and sides of the pan with the caramelized pineapple slices, arranging them neatly side by side.
- Fill the pan with the coconut ice cream, spreading it evenly to occupy all the space.
- Finish by covering the top surface with any remaining pineapple slices.
- Place in the freezer for about six hours, or until the ice cream is completely firm.
- Unmold the ice cream and let it sit for approximately 15 minutes before slicing, ensuring it reaches the perfect creamy consistency for serving.
Observations
A refined frozen dessert, perfectly suited for concluding a summer lunch. The marriage of deep caramel, tart fruit, and silky coconut ice cream achieves a sublime balance of flavors.
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