Brazilian recipe
Coconut and Pineapple Ice Cream (Sorvete de coco e abacaxi)
This classic dessert balances the freshness of caramelized 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
Ingredients can be found in local supermarkets and grocery stores. As a substitute for fresh coconut ice cream, any high-quality coconut-based dairy or dairy-free frozen dessert will work perfectly.
Preparation method
- Place the sugar and butter in a large skillet over high heat, stirring until you obtain a golden caramelized syrup.
- Transfer this syrup to a bowl and dip each pineapple round into it, ensuring they are well coated on both sides.
- Prepare a loaf pan (28x12cm) by lightly greasing it with a small amount of oil.
- Line the bottom and sides of the pan with the pineapple slices, arranging them side by side in an orderly fashion.
- Add the coconut ice cream to the pan, filling the entire interior 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 slicing, ensuring it reaches the ideal creamy consistency for serving.
Observations
A refined frozen dessert, perfect for finishing off summer lunches. The combination of sweet caramel with tart fruit and smooth coconut ice cream creates a harmonious balance of flavors.
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