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!