Grilled Pineapple with Iced Coconut Cream

Name: Grilled Pineapple with Iced Coconut Cream
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 8 servings
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

Getting reviews...

Save Recipe

Level: Easy
Total: 3 hr 20 min

Prep: 5 min
Inactive: 3 hr
Cook: 15 min

Yield: 8 servings

Level: Easy
Total: 3 hr 20 min

Prep: 5 min
Inactive: 3 hr
Cook: 15 min

Yield: 8 servings

Ingredients

Deselect All

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.

My Private Notes

Add a Note

Show: Semi-Homemade Cooking

Episode: Asian Hot & Spicy

Looking for Something Else?

Healthy Highly Rated 5 Ingredients or Less Surprise Me

On Tonight

Grilled Pineapple with Iced Coconut Cream

Categories: