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Pineapple and coconut ice cream sundae

Boozy pineapple & coconut sundae

Pineapple and coconut ice cream sundae

Name: Pineapple and coconut ice cream sundae
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 200g tub prepared fresh pineapple; 50ml coconut liqueur, such as Malibu; 1 tbsp golden caster sugar; 4 ginger nut biscuits crumbled; 4 scoops coconut ice cream; handful dried sliced coconut or desiccated coconut; dried pineapple rings, to decorate (optional - see tip below)

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 5 out of 5.1 ratingRate

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If you fancy something indulgent, this pineapple, booze & coconut ice cream sundae with added coconut liqueur won't fail to impress

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Ingredients

Nutrition

Units:

MetricUS

200g tub prepared fresh pineapple
50ml coconut liqueur, such as Malibu
1 tbsp golden caster sugar
4 ginger nut biscuits

crumbled
4 scoops coconut ice cream
handful dried sliced coconut

or desiccated coconut
dried pineapple

rings, to decorate (optional - see tip below)

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Nutrition: per serving

kcal488
fat14g
saturates11g
carbs67g
sugars59g
fibre2g
protein5g
salt1.4g

Method

step 1

Put the pineapple, coconut liqueur and sugar in a pan. Cook over a high heat for 5 mins until syrupy and the sugar has dissolved, then cool for 5 mins. Crumble a ginger nut biscuit into each sundae glass and top with the syrupy pineapple. Layer the remaining ingredients on top, finishing with dried coconut and a dried pineapple ring.

RECIPE TIPS

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.

Recipe from Good Food magazine, August 2014

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