Prep time: 1 hour and freezing
Cook time: 45 minutes
Serves 4.
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Ingredients
50g butter, melted
1 firm ripe pineapple, peeled, cored, cut into 1cm-thick slices
Butter and Bundaberg rum to cook
Coconut Sorbet
500ml coconut water
110g caster sugar
2 x 400g cans coconut milk
Pineapple marinade
220g brown sugar
2 tbs ground cinnamon
1 tbs ground ginger
Pinch sea salt
Coconut Whipped Cream
400g can coconut cream, chilled
80g icing sugar
Finely grated zest of 1 lime
Nut crumb
2 tbs self-raising flour
2 tbs brown sugar
1 tsp ground cinnamon
25g toasted walnuts, chopped
25g chopped almonds
25g toasted coconut
30g chilled unsalted butter, chopped
Method
1. To make sorbet, place the coconut water and the sugar in a medium saucepan over low heat. Cook, stirring, until sugar has dissolved. Remove from heat and stir in coconut milk. Pour into an ice cream maker and churn according to manufacturer’s instructions.
2. To make pineapple marinade, combine all ingredients in a large dish. Add pineapple and toss to coat. Refrigerate, covered, for 30 minutes to marinate.
3. To make coconut whipped cream, whisk all ingredients with an electric mixer until soft peaks form. Refrigerate until required.
4. Preheat oven to 180C. Line an oven tray with baking paper.
5. To make nut crumb, place flour, sugar, cinnamon, nuts and coconut in a food processor. Pulse to combine. Add butter and pulse until the mixture comes together in large clumps. Spread onto prepared tray. Bake for 25 minutes or until golden brown and crisp, stirring half way through. Cool on tray and break into small pieces.
6. Heat a chargrill over medium heat. Brush with butter. Cook pineapple, turning occasionally, until browned and tender.
7. Serve pineapple and sorbet with coconut whipped cream and nut crumb.