Dessert: United States – Grilled Pineapple with Rum-Caramel and Coconut Ice Cream

Serving Size: 4

Approximate Time

Prep 40 min

Cook 5 min

Additional 6 hrs

Total 6 hrs 45 min

Ingredients

- 1 ripe pineapple, peeled, cored, cut into 8 rings or 8 wedges
- 2 tbsp (30 g) unsalted butter, melted, for brushing
- 2 tbsp (25 g) packed brown sugar
- 1 tbsp (15 ml) fresh lime juice

Rum-Caramel
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) dark rum
- Pinch sea salt

Coconut Ice Cream (custard style)
- 1 1/2 cups (360 ml) full-fat canned coconut milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 4 large egg yolks
- 1 tsp (5 ml) pure vanilla extract
- Pinch kosher salt

Garnish
- 2 tbsp (12 g) toasted shredded coconut
- Mint sprigs
- Lime wedges
- Flaky sea salt for finishing

Instructions

1. Make the coconut ice cream base: in a medium saucepan, combine the coconut milk and heavy cream and warm over medium heat until it begins to steam (do not boil). In a separate bowl, whisk the egg yolks with the sugar until pale. Slowly temper about 1/3 cup (80 ml) of the warm milk into the yolks, whisking constantly, then pour the yolk mixture back into the saucepan. Cook over medium-low, stirring constantly, until the custard thickens and coats the back of a spoon (about 170–175°F / 77–80°C). Remove from heat, stir in vanilla and a pinch of salt. Strain through a fine sieve into a bowl, cool to room temperature, then cover and chill at least 4 hours or overnight.
2. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until soft-set, then transfer to a container and freeze until firm, about 2–4 hours. If you do not have an ice cream maker, place the chilled custard in a shallow container in the freezer and stir vigorously every 30 minutes until set (about 3–4 hours).
3. While the ice cream chills, make the rum-caramel: in a medium heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring gently with a heatproof spatula or swirling the pan, until it liquefies and turns a deep amber color. Reduce heat to low and carefully add the butter pieces (mixture will bubble). Stir until butter is incorporated. Slowly add the heavy cream while stirring (mixture will bubble vigorously), then simmer 1–2 minutes until smooth. Remove from heat, stir in the dark rum and a pinch of sea salt. Let cool slightly; the caramel will thicken as it cools. (Caution: caramel is very hot.)
4. Toast the shredded coconut: in a small dry skillet over medium heat, toast the shredded coconut, stirring frequently, until light golden, 2–4 minutes. Transfer to a plate to cool.
5. Prepare and grill the pineapple: preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Brush pineapple slices or wedges lightly with melted butter and sprinkle evenly with brown sugar and lime juice. Place pineapple on the grill and cook 2–3 minutes per side, until char marks appear and sugar begins to caramelize. Remove from grill.
6. To serve: scoop coconut ice cream into bowls, top with 1–2 grilled pineapple slices, drizzle with warm rum-caramel (serve extra on the side), sprinkle with toasted coconut, finish with a small pinch of flaky sea salt and a mint sprig, and offer lime wedges. Serve immediately.