Recipe courtesy of Sandra Lee
Grilled Pineapple with Iced Coconut Cream
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- Level: Easy
- Total: 3 hr 20 min
- Prep: 5 min
- Inactive: 3 hr
- Cook: 15 min
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 28 mg
- Level: Easy
- Total: 3 hr 20 min
- Prep: 5 min
- Inactive: 3 hr
- Cook: 15 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 28 mg
Ingredients
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.
