FoodCoop Recipes
Griddled Pineapple with Piña Colada Non-dairy Ice Cream
Full of tropical flavour, this impressive dessert is easier to make than you might think
Cook
25 minutes
Serves
6
Ingredients
400ml can coconut milk
100g caster sugar
150ml Co-op 100% pressed pineapple juice
21/2 tbsp cornflour
4 tbsp Co-op white rum
1 pineapple, peeled, sliced into 12
2 tbsp desiccated coconut, toasted
Handful mint leaves, finely shredded (optional)
Method
Tip the coconut milk and 75g of the sugar into a pan
Heat gently, whisking, until the sugar has dissolved
In a small bowl, gradually stir the pineapple juice into the cornflour, then add to the pan
Turn up the heat and whisk continuously for 6-8 mins, until thickened and smooth
Transfer to a freezer-safe container and cover the surface directly with clingfilm
Leave to cool completely
Stir 2 tbsp rum into the cooled ice cream base, then cover and freeze for 2 hours, or until icy around the edges
Whisk with a fork, then return to the freezer for another 2 hours
Whisk again, then freeze overnight, or until firm
Alternatively, churn in an ice cream machine
When ready to serve, heat a griddle pan
Mix the remaining sugar and rum, and brush over the pineapple slices
Griddle for 3-4 mins on each side until lightly golden
Serve the warm pineapple slices with a scoop of the ice cream, sprinkled with the desiccated coconut and mint, if using
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1229kJ / 293kcal (15%) | 13g | 11g | 26g | 0.09g |
Medium · 19% | High · 55% | Medium · 19% | Low · 19% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 37g.
