Recipe courtesy of Pepper Teigen
Pineapple Soft Serve with Spicy Candied Coconut
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 218
- Total Fat
- 13
- Saturated Fat
- 11
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 327
- Total: 30 min
- Active: 30 min
Ingredients
Candied Coconut:
3/4 cup unsweetened shredded coconut
1/2 teaspoon roasted chili powder or red chili flakes
2 tablespoons agave nectar
2 teaspoons kosher salt
Pineapple Soft Serve:
3 cups frozen pineapple chunks, or fresh pineapple cut into 1⁄2-inch chunks and frozen overnight
3⁄4 cup full-fat coconut milk
3 tablespoons agave nectar
2 teaspoons fresh lime juice
1⁄4 teaspoon kosher salt
Dark rum, as a float, if desired
Directions
- For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl.
- For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve–style. Garnish with the candied coconut and a float of dark rum if desired (and 21+).