Griddled pineapple with piña colada non-dairy ice cream
https://www.coop.co.uk/recipes/griddled-pineapple-with-pina-colada-non-dairy-ice-cream
Full of tropical flavour, this impressive dessert is easier to make than you might think
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Feeds
6
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 37g
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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
