Grilled Pineapple Slices with Coconut Ice Cream - alive magazine
Desserts on the grill are altogether too simple. The barbecue chars the sweetness and gives firm fruits a lovely caramelized texture and flavour.
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Cooking tools:
- Ice cream maker
- Grill
- Hand mixer
- Ice cream scoop
- Pastry brush
- Tongs
- Paring knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Metal pan
- Whisk
- Spoon
- Skillet
- Refrigerator
- Freezer
- Plate
Ingredients
- 2 - 14 oz (398 mL) cans coconut milk, refrigerated overnight*
- 1/4 cup (60 mL) organic coconut sugar
- 1 vanilla stick
- 4 thick slices fresh pineapple, each about 3/4 in (2 cm) thick
- 2 tsp (10 mL) grapeseed oil
- 1 Tbsp (15 mL) maple syrup, divided
- Pinch of sea salt
- 2 Tbsp (30 mL) shaved coconut, lightly toasted
- Cinnamon
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