Grilled piña colada doughnuts recipe | Sainsbury`s Magazine
The barbecue isn’t just for savoury treats – spoil guests with this summer dessert recipe; doughnuts filled with boozy pineapple and creamy coconut ice cream
Ingredients
- 4 sugar ring doughnuts
- 20g coconut chips, toasted
- 400ml double cream
- 200ml full-fat coconut milk
- 1 x 397g tin condensed milk
- 100g light brown sugar
- 4 tbsp Malibu or other coconut-flavoured rum
- 1 medium pineapple, peeled, cored and cut into chunks
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