Ingredients
- 1/4 cup shredded coconut, lightly toasted
- 1 pint coconut pineapple ice cream
- 1 (11.5-ounce) can pineapple coconut nectar
- 1 teaspoon dark rum
- 1 can sliced pineapple
Directions
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.
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.
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By herepiggy
KY
on July 18, 2006
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I'm not really a very big fan of Sandra Lee but when you're short on time -- you really can't beat semi-homemade cooking. This is one of her better desserts -- my suggestion would be to let the pineapple slices cool a bit so you don't have a big sloppy mess on your hands. I really think we need to give her a break -- after all this is a way of cooking and wow has she saved me loads of time on many occasions! I really wish I had made some of her dishes on July 4th when my family was here and I spent pretty much all day in the kitchen -- never again... give this really nice recipe a try and the other dishes from this episode were really good too.
By sj_5438266
Vienda, ND
on May 14, 2006
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We expected a lot better.
By jj_5261490
Flyston, MA
on April 23, 2006
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recipe for ice cream and pineapple is much easier and tastes better.
Read all 18 reviews