Pineapple and Coconut Ice with Poached Pineapple

Name: Pineapple and Coconut Ice with Poached Pineapple
Prep time: 40 min
Total time: 50 min
Yield: Serves 6
Cuisine: caribbean
Ingredients: 2 golden pineapples (1 large and 1 medium); juice of 3 limes; 175g golden icing sugar sifted; 200ml carton coconut cream; 100g golden caster sugar; 1 cinnamon stick; mint leaves, to serve

⏱ 50 mins 🍽 Serves 6 🌶 caribbean ✅ More effort 🏷 Dessert

This Caribbean dessert features a velvety, dairy-free ice made from puréed pineapple, lime juice, and coconut cream, frozen and whisked for a smooth texture. It is accompanied by thin slices of pineapple poached in a light cinnamon syrup. The finished dish is garnished with fresh mint leaves for a refreshing and elegant end to a meal. Preparation requires freezing time, making it ideal for planning ahead.

Ingredients

2 golden pineapples (1 large and 1 medium)
juice of 3 limes
175g golden icing sugar sifted
200ml carton coconut cream
100g golden caster sugar
1 cinnamon stick
mint leaves, to serve

Method

Peel the large pineapple and halve it, then cut each half into quarters lengthways. Remove and discard the central core. Chop the flesh roughly and process it in a food processor to create a coarse purée. Transfer this to a bowl and mix in the lime juice, icing sugar and coconut cream. Place the bowl in the freezer for 2-3 hours until the mixture is set about 3cm/1in from the edges. Take it out and whisk thoroughly to break up any large ice crystals. Return to the freezer for another 1-2 hours until completely firm.
While the ice is freezing, peel the medium pineapple and slice it thinly. Place the caster sugar, cinnamon stick and 2 tablespoons water into a saucepan. Warm gently until the sugar dissolves, then bring to a boil to create a light syrup. Add the pineapple slices and cook for 2-3 minutes, turning them occasionally, until their colour deepens. Remove the pan from the heat and allow the pineapple to cool.
About half an hour before you plan to serve, move the ice from the freezer to the refrigerator. To serve, scoop the ice and accompany it with the poached pineapple slices. Scatter mint leaves over the top and add a little cinnamon from the poaching liquid.