If you fancy something indulgent, this pineapple & coconut ice cream sundae with added coconut liqueur won't fail to impress
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Dried pineapple ring
Heat oven to 140C/120C fan/gas 1. Peel and thinly slice a small pineapple into rounds – the thinner the better. Use a small, sharp knife to remove the core from each slice, then place on baking trays lined with baking parchment. Bake for 35-40 mins until dried out and lightly golden. Will keep in a sealed container for up to 1 month.