Caramelised Pineapple with Coconut Sorbet

By Chelsea Sugar

Page views: 7550

For you pineapple lovers out there! A delicious tropical treat that's quick and easy to whip up for the whole family. if you're feeling super flash serve with homemade coconut sorbet or ice cream from the freezer!

For you pineapple lovers out there! A delicious tropical treat that's quick and easy to whip up for the whole family. if you're feeling super flash serve with homemade coconut sorbet or ice cream from the freezer!
9 hour 0 hour
6 servings

0 reviews
Difficulty Easy
Prep time 20 mins
Cooking time 9 hrs
Serves
6

Caramelised Pineapple with Coconut Sorbet

Page views: 7550

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.