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Ingredients

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.

Goes well with

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