Caramelized Pineapple Macadamia Coconut Frozen Dessert

This recipe for coconut frozen dessert is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Naylet LaRochelle. For the rich, tropical sauce, she uses coconut milk. Caramelized with brown sugar and spiked with fragrant ginger and cinnamon, this tropical pineapple and coconut frozen dessert is one to remember.

Special Diet Notes: Pineapple Coconut Frozen Dessert

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan and vegetarian. For a tree nut-free and dairy-free coconut frozen dessert, omit the macadamia nuts.

Greg Larochelle

Caramelized Pineapple Macadamia Coconut Frozen Dessert

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Calories:

Ingredients Method

Ingredients

  

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• 3 tablespoons grapeseed oil
• ¼ cup light brown sugar plus more to taste
• 1 small pineapple peeled, cored, cut into about 1 inch chunks
• ¾ cup canned coconut milk regular, full fat
• ½ teaspoon ginger paste
• ¼ teaspoon ground cinnamon
• 1 pint coconut dairy-free ice cream Greg uses So Delicious
• ⅔ cup roasted and salted macadamia nuts coarsely chopped
• Mint leaves for garnish (optional)

Method

 

1. In a large, nonstick skillet, over medium high heat, add grapeseed oil and 1/4 cup light brown sugar. Stir to mix. Add pineapple; sauté until caramelized and golden, about 2-3 minutes per side. Using a slotted spoon, transfer pineapple to a bowl. (Do not drain syrup from skillet.)
2. To the skillet, add coconut milk, whisking to dissolve sugar. Add ginger paste, cinnamon, and if desired additional sugar to taste. Bring to a simmer; allow to reduce and thicken slightly, stirring occasionally. Remove from heat; let cool 2-3 minutes.
3. Spoon ice cream into dessert bowls. Top with pineapple; drizzle with syrup. Sprinkle with nuts. If desired, garnish with mint leaves.

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