Grilled Pineapple with Iced Coconut Cream
- Total:
- 3 hr 20 min
- Prep:
- 5 min
- Inactive:
- 3 hr
- Cook:
- 15 min
- Yield:
- 8 servings
- Level:
- Easy
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.
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