Grilled Pineapple with Herb Sugar and Coconut Ice Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 3 mins |
| Total Time | 1 hr 28 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
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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