Pineapple & coconut ice with poached pineapple

Pineapple & coconut ice with poached pineapple

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(1 ratings)

Prep: 30 mins - 40 mins Plus freezing time

More effort

Serves 6
The velvety texture of coconut cream makes it invaluable if you are on a no-dairy diet

Nutrition and extra info

  • For up to 1 month

Nutrition: per serving

  • kcal397
  • fat12g
  • saturates10g
  • carbs75g
  • sugars48g
  • fibre3g
  • protein2g
  • salt0g
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Ingredients

  • 2 golden pineapples (1 large and 1 medium)
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • juice of 3 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 175g golden icing sugar, sifted
  • 200ml carton coconut cream

For the syrup

  • 100g golden caster sugar
  • 1 cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • mint leaves, to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

  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.

  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.

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Comments (1)

birdline's picture

can i use coconut milk instead of coconut cream.
Alice

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