RECIPE:
Caramelised Pineapple with Toasted Coconut Ice Cream
This recipe can be made super quick and easy if you are short of time by buying good quality coconut ice cream!
Ingredients (serves 4)
Toasted Coconut Ice Cream:
70g unsweetened desiccated coconut
250ml whole milk
500ml double cream
150g caster sugar
Pinch of salt
1 vanilla pod, split lengthways
5 large egg yolks
½ tsp vanilla extract OR 1 tsp dark rum (depending on the flavour you want)
Syrup:
500ml water
500g brown sugar
100ml dark rum
Juice of 1 lime
1 cardamom pod, crushed
1 whole star anise
Pineapple:
1 ripe pineapple
100g brown sugar
Fresh coconut shavings, to serve
Recipe
Make the Toasted Coconut Ice Cream:
Preheat the oven to 175°C (160°C fan). Spread the desiccated coconut onto a baking tray and toast for 5–8 minutes, moving around regularly, until lightly golden. In a saucepan, combine the milk, 250ml of the double cream, caster sugar and salt. Scrape the seeds from the vanilla pod into the pan, then add the pod. Stir in the toasted coconut and gently heat until steaming, but do not boil. Remove from the heat, cover and leave to infuse for 1 hour. Return the mixture to a gentle heat and strain through a fine sieve, pressing firmly on the coconut to extract as much flavour as possible. Discard the coconut and vanilla pod. Pour the remaining 250ml of double cream into a large bowl. Whisk the egg yolks in a separate bowl, then gradually pour in the warm coconut mixture, whisking continuously.
Return the mixture to the saucepan and cook gently over a low heat, stirring constantly, until the custard coats the back of a spoon. Strain into the bowl of cream, stir in the vanilla extract (or rum), then cool. Refrigerate until completely chilled, churn in an ice cream maker according to your machine’s instructions, then freeze until firm.
Prepare the Syrup:
Combine the water, brown sugar, dark rum, lime juice, crushed cardamom and star anise in a saucepan. Bring to a gentle simmer, stirring until the sugar has dissolved.
Pineapple:
Peel, core and quarter the pineapple. Bring the syrup to a gentle simmer (around 80°C) and poach the pineapple for approximately 20 minutes, or until a knife slides through easily. Remove the pineapple and allow it to cool slightly. Continue simmering the poaching syrup until it has reduced to the consistency of golden syrup. Sprinkle the pineapple evenly with the brown sugar.
Place the pineapple into a cold frying pan and gradually bring to a medium heat. Cook, turning occasionally, until evenly caramelised with a rich golden colour, taking care not to let the sugar burn.
To Serve:
Spoon a little of the reduced syrup onto each plate. Add a piece of caramelised pineapple and a generous scoop of toasted coconut ice cream.
If you would like to print this recipe out, you can clink on the pdf link here.