Brazilian recipe
Coconut and Caramelized Pineapple Ice Cream Terrine
This classic dessert combines the refreshing tang of caramelized pineapple with the rich creaminess of coconut ice cream, creating an irresistible tropical treat.
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Ingredients
1 1/2 cups granulated sugar
1/4 cup unsalted butter
1 whole pineapple, peeled and sliced into rounds
1 liter (approx. 4 cups) high-quality coconut ice cream
1/4 cup unsalted butter
1 whole pineapple, peeled and sliced into rounds
1 liter (approx. 4 cups) high-quality coconut ice cream
Where to find ingredients
You can find fresh pineapples and high-quality coconut ice cream at most major supermarkets and local grocers. Look for full-fat, premium coconut ice cream in the frozen aisle for the best texture. Fresh, ripe pineapples are best found in the produce section; look for a fragrant scent at the base for maximum sweetness.
Preparation
- In a large skillet over high heat, combine the sugar and butter. Stir constantly until the mixture turns into a golden-brown caramel syrup.
- Carefully transfer the syrup to a shallow bowl. Dip each pineapple slice into the caramel, ensuring both sides are thoroughly coated.
- Lightly grease a 9x5 inch (or 28x12cm) loaf pan with a neutral oil.
- Line the bottom and sides of the pan with the caramelized pineapple slices, arranging them neatly.
- Add the coconut ice cream to the pan, filling the space inside the pineapple-lined shell and pressing gently to remove air pockets.
- Cover the top surface with any remaining pineapple slices.
- Place in the freezer for at least six hours, or until the ice cream is completely firm.
- To serve, unmold the ice cream onto a serving platter. Let it rest at room temperature for about 15 minutes to reach the ideal creamy consistency before slicing.
Notes
A refined, chilled dessert perfect for closing out a summer lunch. The combination of sweet caramel, acidic fruit, and coconut ice cream creates a perfect balance of flavors and textures.
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