Coconut Ice-Cream with Chilli Caramel Pineapple
Experience a unique Mexican ice-cream twist with pineapple, coconut, and caramel chilli. No cooking required! Perfect for dessert or a refreshing snack.
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Cooking tools:
- Ice-cream machine
- Candy thermometer
- Ice-cream scoop
- Skewer
- Saucepan
- Trivet
- Glass
- Serving platter
- Freezer
- Airtight container
- Parchment paper
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Stove
- Mixing bowl
- Rolling pin
- Spoon
Ingredients
- 500 ml (2 cups) full-cream milk
- 250 ml (1 cup) coconut cream
- 375 ml (1½ cups) condensed milk
- 100 g desiccated coconut
- 1 ripe firm pineapple
- 16 x 6–8 cm long skewers
- 40 ml water
- 200 g caster sugar
- 2 tsp chilli flakes
- 6 Maria biscuits, roughly crushed**
- 10 g bee pollen
- 100 g Persian cotton candy**
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