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Caramelised Pineapple with Coconut Sorbet

By Chelsea Sugar
Caramelised Pineapple with Coconut Sorbet
6 servings
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  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 9 hrs
  • Serves

    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


    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.

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