Ingredients
Serves 2
Cook/Prep Time: approx 25 mins
- 1/2 pineapple, peeled and cut into then wedges
- 50 ml maple syrup
- Zest and juice of 1 and a 1/2 limes, separated
- 400g caramel ice cream
- 15g toasted desiccated coconut
- 15g chopped toasted hazelnuts
- Lime wedges to serve
Method
- Preheat the oven to 220oC and place 2 glasses in the freezer
- Toss the pineapple wedges in the maple syrup and place on a tray. Cook in the preheated oven for about 15 minutes or until golden. Remove and add the lime zest. Allow to cool
- Remove the glasses from the freezer and place some of the pineapple on the bottom of each. Sprinkle with a little of the coconut and hazelnuts.
- Top generously with the carmel ice cream and then top with the remaining pineapple, coconut and hazelnuts. Finish with a little lime zest and a wedge of lime and serve.
