FAST & FAB
SERVES 6 PREP 20 MINUTES (PLUS FREEZING)
COOK 30 MINUTES
YOU’LL NEED A 3CM ROUND CUTTER AND A 10CM ROUND CUTTER FOR THIS RECIPE
1 litre vanilla ice-cream 50g sachet coconut milk powder ½ cup caster sugar 50g butter, softened ¼ cup thickened cream 1 tablespoon bourbon whisky (optional) 1 large pineapple ¼ cup fresh mint leaves 1 tablespoon toasted coconut flakes
1 Place ice-cream in a bowl. Set aside for 10 minutes to soften (but not melt). Add milk powder. Stir to combine. Return to tub. Cover surface with plastic wrap, then lid. Freeze for 6 hours or until firm. 2 Place sugar and ¹⁄³ cup water in a saucepan over medium heat. Stir, without boiling, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until dark golden. Remove from heat. Carefully add butter, stirring until melted. Add cream and whisky. Mix well. Set aside. 3 Cut pineapple into 6 x 1cm-thick rounds. Using a 10cm round cutter, remove and discard skin from pineapple slices. Using a 3cm round cutter, remove and discard core from centre of pineapple slices. Place pineapple on a tray lined with paper towel. Pat slices dry with paper towel. 4 Heat a greased barbecue grill on medium heat. Add pineapple. Brush with a little of the caramel sauce. Cook for 5 minutes or until pineapple starts to caramelise and char. Turn. Brush with a little more sauce. Cook for 5 minutes or until starting to char. Transfer to serving plates. Top with scoops of ice-cream and drizzle with remaining sauce. Sprinkle with mint leaves and toasted coconut. Serve immediately. NUTRITION: (per serve) 1902kj; 24.5g fat; 18g sat fat; 4.9g protein; 51.5g carbs; 2.5g fibre; 48mg chol; 125mg sodium.