Pineapple and coconut ice cream sundae
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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)
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.
