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Coconut ice cream with rum caramelized pineapple

Coconut and pineapple are tropical flavours that remind me of the beach and islands and tall fruity drinks. This is a lovely spin on the flavour of Piña Colada.

The ice cream is rich and creamy due to the condensed milk. It is beautifully scented of coconut and the toasted coconut adds a lovely texture to the ice cream. The caramelized pineapple adds a sweet-sour pop to the ice cream. Together they are heaven and a large bowl is definitely in order.

This cookbook is unique on my bookshelf, it brings to me island flavours off the coast of Africa and India, a new dimension. This bright and fun cookbook enhances my table with the cuisine and culture of the Maldives and the surrounding islands from this region. A mix of beautiful flavours from India and Africa with a tropical twist makes every dish in this book amazing.

For more recipes from this cookbook click here.


For the ice cream:

1/2 cup fresh grated coconut

1 cup heavy cream

1 cup coconut milk

1 cup condensed milk

1 1/2 cups milk

For the caramelized pineapple:

2 tablespoons butter

1/2 cup brown sugar, or to taste

1 large pineapple, peeled, cored and chunked

2-4 drops of vanilla essence

4 tablespoons spiced or dark rum, Old Monk preferred

Heat a large frying pan on a very low flame. Add the grated coconut and toast stirring often. The coconut will first dry out and then begin to turn a golden hue. As soon as it it dry, you will need to pay attention and make sure the coconut does not burn. This is a slow process over a slow flame for best results. Remove from the pan to stop cooking and set aside.

Meanwhile, add the heavy cream to a large bowl and whip with a whisk or a hand blender. The cream will foam and form soft peaks. This step gives the ice cream a smooth fluffy texture.

Add the coconut milk, condensed milk and milk and blend in. Taste for sweetness and adjusts with superfine sugar if needed.

Add most of the toasted coconut to the milk, keep some for garnish, and churn in an ice cream maker or freeze in the fridge.

To make the caramelized coconut, add all the ingredients to a pot and cook on low heat for about 20 minutes till the sugars have melted and turned into a sticky caramel coating the pineapple heavily. Remove from the heat and set aside.

To serve, thaw the ice cream for 5 minutes and add a scoop to a bowl. Add a few chunks of the pineapple on top and garnish with the toasted coconut.

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