Grilled pineapple with coconut rum caramel

Barbecuing fruit is a great option for an easy summer dessert. This tropical extravaganza turns things up a notch with a basting of coconut milk and rum caramel as the pineapple cooks.

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 1 whole pineapple
• 2 tbsp coconut oil
• 185 g (1 cup lightly packed) brown sugar
• 1 vanilla bean, halved lengthwise and seeds scraped
• 125 ml (½ cup) coconut cream
• 2 tbsp dark rum
• vegan vanilla ice cream, to serve
• lime wedges, to serve

Instructions

1. Preheat a barbecue grill or chargrill pan.
2. Peel the pineapple and cut out the "eyes" to create a spiral pattern. Cut the pineapple into 4 slices about around 5 cm thick.
3. Melt the coconut oil in a large heavy-based frying pan over medium–high heat. Add the pineapple, and then brown sugar around the edge of the pineapple, and cook, shaking the pan occasionally and basting the pineapple, for about 10 minutes or until the sugar has become a slightly thick caramel.
4. Add the vanilla bean seeds, coconut cream and run and simmer, basting continuously until the sauce is deeply caramelised.
5. Serve the pineapple with the caramel, vegan ice cream and lime wedges.

  

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Coconut

Watch The Full Episode Here

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Watch The Full Episode Here

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