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Griddled pineapple with piña colada non-dairy ice cream

Griddled pineapple with piña colada non-dairy ice cream


Full of tropical flavour, this impressive dessert is easier to make than you might think

  • Feeds 6 Feeds 6
  • Ready in 25 minutes

Each serving contains

  • Energy
    1229kj 293kcal
  • Fat
    Med 19%
  • Saturates
    High 55%
  • Sugar
    Med 19%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 37g


  • 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)


  1. Tip the coconut milk and 75g of the sugar into a pan
  2. Heat gently, whisking, until the sugar has dissolved
  3. In a small bowl, gradually stir the pineapple juice into the cornflour, then add to the pan
  4. Turn up the heat and whisk continuously for 6-8 mins, until thickened and smooth
  5. Transfer to a freezer-safe container and cover the surface directly with clingfilm
  6. Leave to cool completely
  7. Stir 2 tbsp rum into the cooled ice cream base, then cover and freeze for 2 hours, or until icy around the edges
  8. Whisk with a fork, then return to the freezer for another 2 hours
  9. Whisk again, then freeze overnight, or until firm
  10. Alternatively, churn in an ice cream machine
  11. When ready to serve, heat a griddle pan
  12. Mix the remaining sugar and rum, and brush over the pineapple slices
  13. Griddle for 3-4 mins on each side until lightly golden
  14. Serve the warm pineapple slices with a scoop of the ice cream, sprinkled with the desiccated coconut and mint, if using

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