Brazilian recipe
Coconut ice cream with caramelised pineapple (Sorvete de coco e abacaxi)
A chilled tropical dessert with caramel-coated pineapple slices and creamy coconut ice cream, set in a loaf tin and sliced to serve.
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Ingredients
1 1/2 cups sugar
1/4 cup butter
1 pineapple, peeled and cut into slices
1 litre coconut ice cream
1/4 cup butter
1 pineapple, peeled and cut into slices
1 litre coconut ice cream
Where to find ingredients
In Uganda, sugar, butter and coconut ice cream can be found in supermarkets, with ice cream in the freezer section. Pineapple is widely available from fresh produce stalls, markets and supermarket fruit sections. Use the original coconut ice cream where possible; another coconut frozen dessert may be used only as an explicit substitute.
Preparation method
- Place the sugar and butter over high heat in a large frying pan, stirring until you have a golden caramel sauce
- Transfer this sauce to a bowl and dip each pineapple slice in it, making sure both sides are well coated with 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 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
- Turn out the ice cream and leave it to stand for about 15 minutes before slicing, so it reaches the ideal creamy consistency for serving
Observations
This refined frozen dessert is ideal for finishing a warm-weather lunch. The caramel, sharp pineapple and coconut ice cream balance each other well, giving a creamy dessert with a bright fruit flavour.
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