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Boozy pineapple & coconut sundae

If you fancy something indulgent, this pineapple & coconut ice cream sundae with added coconut liqueur won't fail to impress

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 488
  • Carbohydrates 67
  • Saturated Fat 11
  • Sugar 59
  • Protein 5
  • Fat 14
  • Fibre 2
  • Salt 1.4

Nutrition per serving

  • Calories 488
  • Carbohydrates 67
  • Saturated Fat 11
  • Sugar 59
  • Protein 5
  • Fat 14
  • Fibre 2
  • Salt 1.4

Ingredients

  • 200g tub prepared fresh pineapples
  • 1 tbsp golden caster sugar
  • 4 ginger nut biscuits, crumbled
  • 4 scoops coconut ice cream
  • handful dried sliced coconut or desiccated coconut
  • dried pineapple rings, to decorate (optional - see tip below)

Tip

Dried pineapple ring
Heat oven to 140C/120C fan/gas 1. Peel and thinly slice a small pineapple into rounds – the thinner the better. Use a small, sharp knife to remove the core from each slice, then place on baking trays lined with baking parchment. Bake for 35-40 mins until dried out and lightly golden. Will keep in a sealed container for up to 1 month.

Method

  1. Put the pineapple, coconut liqueur and sugar in a pan. Cook over a high heat for 5 mins until syrupy and the sugar has dissolved, then cool for 5 mins. Crumble a ginger nut biscuit into each sundae glass and top with the syrupy pineapple. Layer the remaining ingredients on top, finishing with dried coconut and a dried pineapple ring.

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