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- Prep Time:
- 5 min
- Inactive Prep Time:
- 3 hr 0 min
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 8 servings
1 pint coconut pineapple ice cream
1 (11.5-ounce) can pineapple coconut nectar
1 teaspoon dark rum
1 can sliced pineapple
To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until
lightly golden.
In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place
in freezer for 2 to 3 hours.
In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and
grill for an additional 3 to 5 minutes. Remove to plate and set aside.
Copyright 2008 Television Food Network G.P., All Rights Reserved
To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice
from pineapple. Sprinkle with toasted coconut.
Cook's Note: Iced Coconut Cream freezes hard. Let it sit at room temperature for 5 minutes before scooping.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/29/2008
© 2008 Scripps Networks, LLC. All Rights Reserved