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Brûlée pineapple with homemade coconut ice cream
You had us at vegan ice cream! This dairy-free dessert is light, elegant, but so delicious. Plus, it's made on the BBQ for all that awesome grilled flavour.
Ingredients
Brûlée pineapple:
- Pineapple
Coocnut ice cream:
- 1 cup full fat coconut milk
- 1 teaspoon vanilla extract or one vanilla pod scraped
- 1/2 cup oat milk or other plant-based milk
- 1-2 teaspoon agave, honey* or sweetener of choice (If using honey this recipe is no longer vegan)
- Pinch of salt
Directions
- Slice pineapple into rings.
- For a boozey dessert soak in spiced rum for a few minutes.
- Otherwise top with brown sugar and use a kitchen torch to melt the sugar into a hard crust.
- For oven method, place pineapple on foil lined tray and place on top rack.
- Broil for a few minutes-watching carefully as sugar will burn quickly.
- Top with coconut ice cream and toasted coconut flakes.
Coconut ice cream:
- Blend all ingredients together and place in freezer safe bowl.
- Place bowl in the freezer and before fully frozen mix the ice cream mixture, combining frozen parts with non-frozen.
- Do this a few times to get a smooth consistency.
- Remove from freezer before ready to serve and allow to soften before serving.
