Recipe Burnt Pineapple & Coconut Cream on Toasted Coconut Crumble
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If you like piña coladas … then prepare to be wow’d by this tropical island dream of a dessert! It’s just amazing what pineapples and coconuts can achieve when they work together like this, isn’t it?
You will need
Serves 2
- 1/4 pineapple, skin and core removed
- 1 teaspoon vegetable oil
Coconut cream
- 1 x 400ml can coconut cream, chilled
- 3 tablespoons icing sugar
- 1/2 teaspoon vanilla extract
Crumble
- 1/2 cup toasted coconut flakes
- 1/2 cup toasted almonds, roughly chopped
- 1/2 block (40g) dairy-free white chocolate, grated
Caramel sauce
- 75g caster sugar
- 25ml coconut rum
- 75ml coconut cream
To serve
- Extra toasted coconut flakes
- Lime, zest
Recipe: Simon Toohey
Directions
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Step 1
Add pineapple and oil in a hot frypan over medium heat. Caramelise on each side.
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Step 2
Add all the coconut cream ingredients to a large bowl and whisk until stiff peaks form.
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Step 3
Pulse coconut and almonds until they break down to a crumb-like consistency — a few bigger bits left in there is nice too! Place in a bowl and mix through the grated chocolate.
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Step 4
Once the pineapple has caramelised, remove from the pan and set aside. Evenly spread the caster sugar across the hot pan and let it sit over the heat to dissolve (best not to touch it through this process!). Once it’s a nice caramel brown, flambé with coconut rum, being careful to keep your distance as the flames burn off the alcohol. Add coconut cream and stir through to create a smooth caramel. Turn off the heat and return the pineapple to the pan, coating it in the caramel.
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Step 5
To serve, place a generous spoonful of the crumble on a plate, top with the grilled, caramel-coated pineapple and spoonfuls of your coconut cream. Sprinkle with roasted coconut pieces, a drizzle of any remaining caramel and lime zest for a pop of colour.
Recipe: Simon Toohey
