Grilled Pineapple with Iced Coconut Cream (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
1/4 cup shredded coconut, lightly toasted |
1 pint coconut pineapple ice cream |
1 (11.5-ounce) can pineapple coconut nectar |
1 teaspoon dark rum |
1 can sliced pineapple |
Directions:
1. To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
2. 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.
3. 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.
4. Cook's Note: Iced Coconut Cream freezes hard. Let it sit at room temperature for 5 minutes before scooping.
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