Ingredients
Caramelised Grilled Pineapple
Serves: 4 servings
- 1 ripe pineapple, outer skin removed
- 2 tablespoons unsalted butter
- 1/2 cup packed muscovado brown sugar (sugar cane), to taste
- 1/2 cup orange juice
- 1-2 teaspoon cinnamon, optional
- 1/8 teaspoon ground cloves, optional
- 1-2 tablespoon dark rum, optional
Creamy coconut ice cream
Serves: 4-6
- 2 cans of coconut milk (full fat)
- 1 can of condensed milk
- 2 tsp vanilla bean paste
- Optional ingredients: lime zest, pineapple, rum, etc.
Method
- Set the pineapple on its side and cut off and discard about 1 inch from the top and bottom. Stand the pineapple upright and cut lengthwise to remove and
- discard the tough outer peel in strips. Go back around the pineapple and cut off any remaining hard bits of peel called "eyes."
- Cut the pineapple into quarters lengthwise through the core. Remove and discard each section of core.
- Peel the pineapple and cut lengthwise into eight wedges; remove core. Set aside.
- Melt butter in a small saucepan over medium heat. Add brown sugar and stir to dissolve. Carefully stir in orange juice (as it will bubble up), followed by cinnamon and cloves. Increase heat and bring to a simmer until the mixture reduces to about ½ cup and thickens into a thin syrupy consistency (it will continue to thicken upon standing, so don't thicken too much). Remove from the heat and stir in the rum.
- Let cool a few minutes then pour approximately 2/3 of the glaze over the pineapple. Turn to coat. Reserve the remaining glaze for basting. If your reserved glaze becomes too thick, stir in a little water and return to heat.
- Grill pineapple over direct medium heat on the BBQ or a very hot griddle pan, basting with reserved glaze, turning occasionally, until pieces have golden brown grill marks in places, about 7-10 minutes. Serve with the remaining glaze and your favourite ice cream.
Creamy coconut ice cream
- Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage.
- To make coconut ice cream: blend all ingredients, minus optional add ins, in a bowl.
- If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to the manufacturer's directions for your
- specific machine.
- If you don’t have an ice cream maker, you can freeze the mixture into ice cube trays, then blend the frozen mix ice cubes in a high-speed blender such as a Vitamix or Nutri-bullet.
- Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw for a couple of minutes before eating.
