Brûlée pineapple with homemade coconut ice cream

By Lonie Murdock
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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.


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


  1. Slice pineapple into rings.
  2. For a boozey dessert soak in spiced rum for a few minutes.
  3. Otherwise top with brown sugar and use a kitchen torch to melt the sugar into a hard crust.
  4. For oven method, place pineapple on foil lined tray and place on top rack.
  5. Broil for a few minutes-watching carefully as sugar will burn quickly.
  6. Top with coconut ice cream and toasted coconut flakes.

Coconut ice cream:

  1. Blend all ingredients together and place in freezer safe bowl.
  2. Place bowl in the freezer and before fully frozen mix the ice cream mixture, combining frozen parts with non-frozen.
  3. Do this a few times to get a smooth consistency.
  4. Remove from freezer before ready to serve and allow to soften before serving.

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