Save to your scrapbook
Caramelised pineapple with coconut ice cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
By Chetna Makan
100g caster sugar
60g salted butter
½ pineapple, peeled and cut into rings
70ml double cream
4 scoops No.1 Coconut & Lime Ice Cream, to serve
18g pack baked coconut chips, to serve
1 Put the sugar in a large frying pan over a medium heat until it dissolves and becomes a lovely golden colour (about 10 minutes). Add the butter, then stir until combined. Carefully lay the pineapple rings on top and cook over a low heat for around 20 minutes, turning them over with tongs halfway through the cooking time.
2 Transfer the pineapple rings to serving plates. Add the cream to the pan and cook for 1-2 minutes, stirring until well combined. Scoop the ice cream on top of the pineapple, then drizzle over the caramel sauce from the pan and serve immediately, scattered with the coconut chips.
Typical values per serving:
This recipe was first published in Tue Feb 22 08:35:47 GMT 2022.
Average user rating