Brazilian recipe
Coconut ice cream with caramelised pineapple (Sorvete de coco e abacaxi)
A chilled tropical dessert layering coconut ice cream with golden caramelised pineapple for a creamy, refreshing finish.
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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
Sugar, butter, cooking oil and coconut ice cream are available from supermarkets and grocery shops. Buy ripe pineapple from fresh produce markets or supermarket fruit sections; choose firm fruit that can be cut into neat rings.
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 ring into it, making sure they are well coated with caramel on both sides
- Prepare a loaf tin (28x12cm) 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 inside 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
- Turn out the ice cream and let it stand for approximately 15 minutes before slicing, so it reaches the ideal creamy texture for serving
Observations
This is a polished frozen dessert, ideal after a warm-weather lunch. The caramel, tangy pineapple and coconut ice cream balance one another beautifully, giving each slice a creamy texture with a bright fruit flavour.
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