Grilled Pineapple with Coconut Ice Cream
Servings
Units
Ingredients
- 1.5 L Vanilla Ice Cream Full cream
- 5 Drop Coconut essence Adjust to taste
- 1.5 kg Pineapple Sliced
- 50 g Brown Sugar
- 100 ml water
Instructions
- Take the ice cream out of the freezer and allow it to stand for 10-15 minutes
- Fold in coconut essence and return to the freezer (best done the day before)Can use silicon moulds to shape ice cream to increase the presentation of this simple dish
- In a non-stick pan add pineapple, brown sugar and water cooking until pineapple soften and the sugar caramelises into a sauce
- Serve with pineapple on a plate with ice cream drizzled with a little sugar syrup
Notes
Nutrition Information Per Serving Size - 260g (pineapple and ice cream)
Energy 1608kJ (384cal) Protein 6g Fat 18g Sat Fat 16g Poly 1g Mono 1g CHO 42g Sugar 35g Fibre 3g Na 55mg K 544mg Mg 55mg Ca 164mg P 142mg Fe 1g Zn 1g B1 0.2mg B2 0.5mg Niacin 0.3mg B6 0.7mg B12 0.1mg Vit C 25mg Folate 43ug Vit A 121ug (CHO Exchange >2 (2.8) %Sugar 83)
Food Safety - Wash pineapple slices
Texture Suitability - Normal
Diet Suitability - General Menu, Gluten Free, Egg Free, Lacto-ovo-vegetarian (Vegan - non-dairy ice cream), High Energy, Low Sodium
Allergen/Intolerance Conversation - Dairy-Free - Soy-based ice cream Lactose-Free - lactose-free ice cream (Check ice cream for gluten)
Variations - Grill other fruits
Health Tips - Reduce fat - low-fat ice cream
Notes - This recipe, nutritional analysis and the serving size is a guide only and may vary due to ingredients, equipment and quantity scaling. Scale ingredients to the nearest whole number. Check food labels for allergen/intolerance ingredients. Fresh or tinned pineapple can be used.
Store - serve immediately (pineapple can be cooked ahead and stored in coolroom/refrigerator
Recipe 401