Summary
| Prep Time | 25 mins |
| Cook Time | 3 mins |
| Total Time | 1 hr 28 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 5 dl coconut milk
- 150 g sinle cream
- 150 g double cream
- 50 g desiccated coconut
- 100 g powdered suar
- 1 lime (s), zest and juice
- 1 pineapple
- 3 tablespoon sugar
- 1 handful mint and lemon balm
Print Recipe
Pin Recipe Instructions
- Mix all ingredients up to and including powdered sugar in a bowl. Add the zest of the lime and 3 tablespoons of the juice, stir again and refrigerate for at least 1 hour. Then freeze in the frozen (stir vigorously 3 - 4 times) or prepare in the ice cream machine.
- Peel the pineapple, cut out the stalk and then cut into slices or cubes.
- Grill over medium, direct heat for 2 to 3 minutes on each side, best to place the cubes on 8 (watered) wooden skewers.
- Pluck the herbs, sprinkle with the sugar and finely chop everything.
- Serve the ice cream in glasses, turn the pineapple skewers in the herb sugar and pour onto the glasses.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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