serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Coconut
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 whole pineapple
- 2 tbsp coconut oil
- 185 g (1 cup lightly packed) brown sugar
- 1 vanilla bean, halved lengthwise and seeds scraped
- 125 ml (½ cup) coconut cream
- 2 tbsp dark rum
- vegan vanilla ice cream, to serve
- lime wedges, to serve
Instructions
- Preheat a barbecue grill or chargrill pan.
- Peel the pineapple and cut out the "eyes" to create a spiral pattern. Cut the pineapple into 4 slices about around 5 cm thick.
- Melt the coconut oil in a large heavy-based frying pan over medium–high heat. Add the pineapple, and then brown sugar around the edge of the pineapple, and cook, shaking the pan occasionally and basting the pineapple, for about 10 minutes or until the sugar has become a slightly thick caramel.
- Add the vanilla bean seeds, coconut cream and run and simmer, basting continuously until the sauce is deeply caramelised.
- Serve the pineapple with the caramel, vegan ice cream and lime wedges.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Coconut
