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
Find fresh pineapple, butter, and sugar at local grocery stores or produce markets. Coconut ice cream is available in the frozen aisle of most supermarkets.
Preparation method
- Place the sugar and butter in a large skillet over high heat, stirring until a golden caramel sauce is formed.
- Transfer the caramel to a bowl and dip each pineapple slice into it, ensuring both sides are well coated.
- 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 organized manner.
- 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 slicing, ensuring it reaches the ideal creamy consistency for serving.
Observations
A refined frozen dessert, perfect for rounding off summer lunches. The contrast between the rich caramel, the acidity of the fruit, and the velvety coconut ice cream creates a harmonious balance of flavors.
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