Ingredients
- 4 (3-inch) puff pastry rounds
- 1/2 fresh pineapple, peeled and diced
- 4 ounces cream of coconut
- 4 ounces brown sugar
- 7 ounces pineapple juice
- 4 ounces toasted shredded coconut, plus extra for garnish
- 2 cinnamon sticks
- 4 ounces dark Puerto Rican rum
- Vanilla ice cream
Directions
Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.
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By jollysnowflake_...
Paragould, 42
on November 18, 2009
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We recently started to have a bi-weekly dinner party with some friends. We choose a type of dinner and make it as authentic as we can with the type of foods available to our area. We had Puerto Rican nite in honor of our friends husband. They made the main course and sides and my partner and I made the drinks and dessert. This was the first time I experimented with any type of flambe and it was a SWEET Success. This recipe was very easy to follow and made the most delicious end to a wonderful get together. Thank you very much Food Network. Being on a small budget does not mean we have to miss out on delightful meals thanks to your recipe's and suggestions.
By bcruz18_5736358
Woodhaven, NY
on July 08, 2006
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Delicious smooth texture and strong flavor to the Caribbean tropical fruit and rum. Very refreshing with the combination of the simple vanilla icecream.
By gonzomema_3467975
manchester, NH
on August 04, 2005
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This had excellent flavor, and I love the coconut and pineapple together, however I think I would cut the sugar in half next time I make it. It was tongue-burning sweet!
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