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

Nutrition per serving

  • kcal 488
  • fat 14g
  • saturates 11g
  • carbs 67g
  • sugars 59g
  • fibre 2g
  • protein 5g
  • salt 1.4g


  • 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)


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.


  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.