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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peterkuruvita.com.
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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