Pineapple & coconut ice with poached pineapple
- Mary Cadogan
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Serves 6
More effort
Prep: 30 mins - 40 mins
Plus freezing time
A star rating of 4 out of 5.1 ratingRate
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The velvety texture of coconut cream makes it invaluable if you are on a no-dairy diet
Freezable (for up to 1 month)
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 golden pineapples
(1 large and 1 medium)
-
juice of 3 limes
-
175g golden icing sugar
sifted
-
200ml carton coconut cream
For the syrup
-
100g golden caster sugar
-
1 cinnamon
stick
-
mint
leaves, to serve
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Nutrition: per serving
-
kcal397
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fat12g
-
saturates10g
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carbs75g
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sugars48g
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fibre3g
-
protein2g
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salt0g
low
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Method
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step 1
Prepare Ahead: Peel the large pineapple and cut in half, then into quarters down length, then cut out and discard the central core. Roughly chop then whizz in a food processor until it forms a rough purée. Tip into a bowl and stir in the lime juice, sugar and coconut cream. Put the bowl in the freezer for 2-3 hours until set about 3cm/1in in from the edges, then remove and whisk to break down the large ice crystals. Freeze for a further 1-2 hours until firm.
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step 2
Meanwhile, peel the medium pineapple and thinly slice. Tip the sugar, cinnamon and 2 tablespoons water into a pan. Gently heat until the sugar has dissolved, then boil until it forms a light syrup. Add the pineapple and cook for 2-3 minutes, turning them, until they start to intensify in colour, remove from the heat and cool.
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step 3
On the day: half an hour before serving, transfer the ice to the fridge. Serve with the pineapple and scatter with mint leaves and cinnamon from the poaching liquid.
Recipe from Good Food magazine, March 2002
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A star rating of 4 out of 5.1 rating
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