Pineapple & coconut ice with poached pineapple

Pineapple & coconut ice with poached pineapple

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep: -
    • Plus freezing time
  • More effort
  • Serves 6

The velvety texture of coconut cream makes it invaluable if you are on a no-dairy diet

  • Freezable (for up to 1 month)
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: per serving
low insalt0g


For the syrup


  • STEP 1

    Prepare Ahead: Peel the large pineapple and cut in half, then into quarters down length, then cut out and discard the central core. Roughly chop then whizz in a food processor until it forms a rough purée. Tip into a bowl and stir in the lime juice, sugar and coconut cream. Put the bowl in the freezer for 2-3 hours until set about 3cm/1in in from the edges, then remove and whisk to break down the large ice crystals. Freeze for a further 1-2 hours until firm.

  • STEP 2

    Meanwhile, peel the medium pineapple and thinly slice. Tip the sugar, cinnamon and 2 tablespoons water into a pan. Gently heat until the sugar has dissolved, then boil until it forms a light syrup. Add the pineapple and cook for 2-3 minutes, turning them, until they start to intensify in colour, remove from the heat and cool.

  • STEP 3

    On the day: half an hour before serving, transfer the ice to the fridge. Serve with the pineapple and scatter with mint leaves and cinnamon from the poaching liquid.

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    Rating: 4 out of 5.1 rating
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