Coconut and pineapple snow with pine-maple syrup
Serves 6 to 8
* 700g pineapple, chopped * 500ml coconut water
* 110g caster sugar * 125ml maple syrup Place 450g of the pineapple and half the coconut water in a blender and process until smooth. Stir in the remaining coconut water. Pour into a 20 x 30cm metal tin and freeze for 4 hours, or until set.
To make the pine-maple syrup, place the remaining pineapple, sugar and maple syrup in a small saucepan over a medium heat. Bring to the boil and cook for 10-15 minutes, or until the syrup has thickened. Strain, discarding the pineapple, and cool the syrup completely in the fridge.
To serve, scrape the snow with a fork. Spoon into bowls and drizzle with the pine-maple syrup.