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Piña colada sundae

One pina colada sundae

Piña colada sundae

Name: Piña colada sundae
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 200g pineapple chunks (fresh works best, but you can also use canned); 1 tbsp demerara sugar; 1 lime zested and juiced; 3 digestive biscuits; 5 tbsp dulce de leche; 1 tbsp spiced rum; 6 scoops coconut ice cream; maraschino cherries to garnish

Helena Busiakiewicz

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Serves 3

Prep: 10 mins

Cook: 10 mins

plus cooling

A star rating of 5 out of 5.0 ratingsRate

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Use a tub of shop-bought coconut ice cream to make these stunning cocktail-themed sundaes, with pineapple, lime, spiced rum and dulce de leche flavourings

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

200g pineapple chunks

(fresh works best, but you can also use canned)
1 tbsp demerara sugar
1 lime

zested and juiced
3 digestive biscuits
5 tbsp dulce de leche
1 tbsp spiced rum
6 scoops coconut ice cream
maraschino cherries

to garnish

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Nutrition: Per serving

kcal666
fat19g
saturates15g
carbs112g
sugars105g
fibre6g

high
protein5g
salt0.32g

Method

step 1

Heat the grill to high. Put the pineapple chunks on a roasting tray, then sprinkle over the sugar. Cook under the hot grill for 8-10 mins, turning the pieces over halfway through, until the pineapple is golden. Immediately squeeze over the lime juice and mix, scraping up any burnt sugar from the tray as you do. Cool fully, then finely chop.
step 2

Lightly crush the biscuits, then set aside. Put the dulce de leche in a small pan and stir in the rum. Warm over a low heat until smooth and combined, then remove from the heat, stir through the lime zest and leave to cool slightly.
step 3

Spoon the ice cream into three sundae glasses, layering with the rum caramel, roasted pineapple and crushed biscuits until all the ingredients are used, finishing with a drizzle of caramel. Top each with a maraschino cherry.

Recipe from Good Food magazine, July 2025

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