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Boozy pineapple & coconut sundae

Boozy pineapple & coconut sundae

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal488
fat14g
saturates11g
carbs67g
sugars59g
fibre2g
protein5g
salt1.4g
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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)

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

Recipe from Good Food magazine, August 2014

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A star rating of 5 out of 5.1 rating
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