Roasted Pineapple With Coconut Crusted Ice Cream Recipes

PINEAPPLE-COCONUT ICE CREAM

Steps:

• Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
• Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
• Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
• Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
• Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.

ROASTED PINEAPPLE WITH THYME-GINGER ICE

Steps:

• Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight.
• Preheat the oven to 400 degrees F.
• Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices.
• Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan.
• Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish.
• To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme.

GRILLED PINEAPPLE WITH ICED COCONUT CREAM

Steps:

• 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.

PINEAPPLE COCONUT CREAM PIE IN COCONUT COOKIE CRUST

Steps:

• Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
• Press mixture evenly onto bottom and up sides of 9-inch pie plate.
• Bake at 325 degrees for 10 minutes or until golden.
• Cool and arrange banana slices on bottom of crust.
• Pour cold milk into large bowl and add pudding mix.
• Beat with wire whisk for 1 minute.
• Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
• Gently stir pineapple into whipped topping.
• Spread over pudding mixture.
• Refrigerate 4 hours or until set.

COCONUT PINEAPPLE ICE CREAM

Steps:

• Mix coconut milk and pineapple preserves in a bowl with a stick blender. This breaks up pineapple pieces in the preserves into a finer texture so they are not so lumpy in the final dish. You can do this in the blender if necessary, or if you like chunky bits of pineapple just melt the preserves in the microwave for 30 seconds.
• Mix in the cream of coconut. Cover the bowl and place in the refrigerator overnight.
• Freeze the mixture in an ice-cream maker according to the manufacturer's instructions.
• Once the mixture has finished churning, spoon into a container with a tight lid and put it in the freezer for at least an hour to harden before serving.

PINEAPPLE ICE-CREAM CAKE WITH COCONUT TOPPING

Steps:

• In the bottom of an 8 1/2-inch springform pan arrange the cake, cutting the pieces to fit in one layer, and freeze it while making the ice cream.
• Make the ice cream:
• In a heavy saucepan combine pineapple and 1/4 cup of the sugar and simmer the mixture, stirring until the sugar is dissolved, for 5 minutes. Drain the pineapple mixture in a fine sieve set over a bowl, reserving the syrup for another use. In a bowl whisk together the remaining 1/2 cup sugar, the cornstarch, a pinch of salt, the yolks, and the whole egg and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the custard to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the pineapple mixture and vanilla, let the custard cool, stirring, and stir in the cream. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft.
• Spoon the ice cream over the cake, spreading it evenly, and freeze the cake while making the topping.
• Make the topping:
• In a bowl beat the cream until it holds soft peaks and beat in the sugar and sour cream. Beat the mixture until it just holds stiff peaks and fold in the coconut gently but thoroughly.
• Spoon the topping over the ice cream, spreading it evenly, and freeze the cake, its surface covered with plastic wrap, overnight. Let the cake stand at room temperature for 10 minutes, remove the side of the pan, and transfer the cake to a serving plate. Sprinkle the coconut on top and serve the cake into wedges.

PINEAPPLE & COCONUT ICE WITH POACHED PINEAPPLE

Steps:

• Prepare Ahead: Peel the large pineapple and cut in half, then into quarters down length, then cut out and discard the central core. Roughly chop then whizz in a food processor until it forms a rough purée. Tip into a bowl and stir in the lime juice, sugar and coconut cream. Put the bowl in the freezer for 2-3 hours until set about 3cm/1in in from the edges, then remove and whisk to break down the large ice crystals. Freeze for a further 1-2 hours until firm.
• Meanwhile, peel the medium pineapple and thinly slice. Tip the sugar, cinnamon and 2 tablespoons water into a pan. Gently heat until the sugar has dissolved, then boil until it forms a light syrup. Add the pineapple and cook for 2-3 minutes, turning them, until they start to intensify in colour, remove from the heat and cool.
• On the day: half an hour before serving, transfer the ice to the fridge. Serve with the pineapple and scatter with mint leaves and cinnamon from the poaching liquid.

COCONUT-PINEAPPLE ICE CREAM

Steps:

• Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
• Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.

PINEAPPLE PIE WITH COCONUT CREAM

Steps:

• In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely., Preheat oven to 350°. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold., Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.

FROZEN COCONUT AND ROASTED PINEAPPLE CAKE

Steps:

• Trim a sheet of acetate to 34-by-3-inches and line the walls of a 10-inch springform pan; set aside.
• Place 2 ounces white chocolate in the top of a double boiler or heatproof bowl set over a saucepan of simmering water; heat just until chocolate melts. Stir in tahini, then stir in cereal, 1/4 cup desiccated coconut, 1/3 lemon zest and salt.
• Place cake, brushed-side down, on a wire rack set over a rimmed baking sheet. Spread cereal-mixture over surface of cake in an even layer. Freeze until set, about 1 hour.
• Carefully invert cake into the prepared springform pan so crunch-side is down. Using an offset spatula, spread cake with 1 cup roasted pineapple puree in an even layer; reserve remaining puree for topping, if desired. Freeze until set, about 1 hour.
• Meanwhile, place gelatin in a small amount of cold water until softened, about 1 minute. Drain and squeeze to remove excess water from gelatin; set aside.
• In a small saucepan, bring coconut milk, remaining 1/2 cup desiccated coconut and lemon zest to a boil over medium-high heat. Remove from heat. Add reserved gelatin, and whisk until dissolved. Strain mixture through a fine sieve set over a bowl with remaining 3 1/4 ounces white chocolate; let stand until chocolate begins to melt. Using a rubber spatula, gently stir from the center of the bowl outward to avoid forming air bubbles. Let cool at room temperature, stirring occasionally, to prevent mixture from setting up (mixture should be thick, but not clumpy).
• Meanwhile, whisk cream until soft peaks form. Place in refrigerator to chill.
• In a mixing bowl, whisk egg whites on medium speed until frothy. Gradually add sugar, and increase speed to high, beating until soft peaks form. Reduce speed to low and gradually add about 1/3 of gelatin mixture, whisking until just combined.
• Gently fold half of egg-white mixture into remaining gelatin mixture. Fold half of the chilled whipped cream into the gelatin mixture. Fold in remaining egg-white mixture, then fold in remaining whipped cream until mousse is thoroughly combined.
• Pour mousse over the cake. Freeze until set, at least 8 hours or up to overnight.
• Once mousse sets, remove ring from springform pan and carefully peel off acetate. If desired, top with coconut flakes, reserved chopped roasted pineapple, and reserved pineapple puree. Return to freezer. Transfer to refrigerator two hours before serving.