Coconut Sorbet and Caramelised Pineapple

Coconut Sorbet and Caramelised Pineapple

Recipe by Joey O'Hare of @joeyscooking.

My word was this delicious! No points for originality… but the perfect exotic summer treat. As ever, no refined sugar, and given the natural sweetness of the pineapple there’s very minimal sweetener in the sorbet.

I made this in an ice cream machine and it was perfect. When making by hand, freeze the mixture in a Tupperware, and give a really good mix every hour or two until it’s frozen.

For more delicious recipes like this, pay a visit to www.josephinescooking.com.

Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2-3
Coconut Sorbet and Caramelised Pineapple

Ingredients

  • 1 tin organic coconut milk
  • 1 tsp vanilla bean paste (or 1 vanilla pod, or ½ teaspoon of vanilla extract)
  • 2 tbsp agave (or maple syrup)
  • 1 tsp of xanthum gum
  • ½ small pineapple

For best results you'll need:

  • An ice cream maker (though can be made without)

How to make

  1. Quite simply blend all the sorbet ingredients (that’s everything bar the pineapple) in a jug blender, or very well with a stick blender. Thanks to the xanthum gum it will froth and thicken, growing in volume slightly.
  2. Simple transfer this to your ice cream machine and churn until frozen; hold in the freezer until needed.
  3. If you’re making this well in advance, be sure to take the ice cream out of the freezer 15 minutes before you would like to serve it, as it will need time to thaw.
  4. Simply chop the pineapple and cut away the skin.
  5. Heat a dry frying pan over a high heat. Once it’s hot, add the pineapple chunks. They should sizzle and smoke immediately. Give them a minute or so on each side, just enough to take on some colour, but not enough time to ‘cook’; they’re best still essentially raw, yet with a lovely caramelised exterior. If you have a super sweet tooth, add just a teaspoon of agave to the pineapple half way through cooking, this will make them sweeter and juicier… I must confess to doing this and it was heavenly!
  6. Allow the pineapple to cool slightly before serving with the ice-cream.

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