Coconut Ice-Cream with Chilli Caramel Pineapple - Peter Kuruvita
Experience a unique Mexican ice-cream twist with pineapple, coconut, and caramel chilli. No cooking required! Perfect for dessert or a refreshing snack.
Ingredients
- Coconut ice-cream
- • 500 ml (2 cups) full-cream milk
- • 250 ml (1 cup) coconut cream
- • 375 ml (1½ cups) condensed milk
- • 100 g desiccated coconut
- Candied pineapple
- • 1 ripe firm pineapple
- • 16 x 6–8 cm long skewers
- • 40 ml water
- • 200 g caster sugar
- • 2 tsp chilli flakes
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