Ingredients
For the Caramelised Pineapple:
1 ripe pineapple
1 cup Chelsea Demerara Sugar
For the Coconut Sorbet:
1 cup Chelsea White Sugar
1 cup warm water
2 cups coconut milk
1 tsp coconut essence
½ cup desiccated coconut
2 egg whites, stiffly beaten
Method
For the Caramelised Pineapple:
Peel the pineapple and cut into long wedges and sprinkle with Demerara sugar. Grill until the sugar caramelises. Serve warm with coconut sorbet.
For the Coconut sorbet:
Dissolve the sugar in the water and cool. Mix into the sugar syrup the coconut milk, coconut essence and coconut. Freeze in a shallow container for at least 8 hours. An hour before serving, scoop the frozen mixture into a food processor bowl. Add the beaten egg whites and blend until the mixture is fluffy and white. Re-freeze for at least 1 hour to firm.
Products Used in this recipe
Overall rating
Recipe Rating: 3
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