Pineapple in coconut caramel with coconut sorbet

This dessert takes your BBQ to Caribbean, bringing together pineapples, coconut and live fire. It is really simple one, but has quite a “wow” effect when served right!

We will need:

  • 1 large pineapple, peeled, cored and cut into 1.2-1.5 cm (1/2″) slices.
    As a cheat, you can use canned pineapple slices – make sure it’s not pieces, since you won’t be able to grill them.
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 can of coconut cream
  • 2-3 strawberries for garnish

You can of course use a ready made sorbet, but if you do have an access to icecream maker, then here’s what you will need:

  • 500 ml (17 oz) coconut cream
  • 3/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp vodka

All right… if you’re making the sorbet – mix all the ingredients and kick off your ice-cream machine… If not – let’s go to the pineapple…

You will need 2 plates – one for the sugar and cinnamon and another for coconut cream.

Preheat your grill to medium direct heat. Dip the pineapple slices in the coconut cream, then in the sugar-cinnamon mix and grill 4-5 minutes per side until nicely caramelised.

Serve hot, garnished with sliced strawberries and topped with the coconut sorbet!

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