Piña Colada Ice Cream
Preparation : 20 min
Cooking : 15 min
Total time : 4 h 35 Rest : 4 h an empty bottle, a bowl, a rolling pin, baking paper, a spatula
600 ml coconut cream
60 g sugar
110 ml lime juice
4 tbsp dark rum
1 ripe pineapple
25 g salted butter
1 vanilla pod
50 g desiccated coconut
50 g cane sugar
Do not confuse coconut milk and coconut cream. Both can be found in most organic supermarkets / grocery stores. Usually they are next to each other with the same type of packaging. I caramelise the pineapple in advance so that it is warm when serving the dessert (this prevents the ice cream from melting before reaching the table!). You can keep the remaining coconut tuiles in an airtight container. If they soften, you can simply put them in the oven for a few minutes and they will be like new ;).
- 600 ml coconut cream
- 60 g sugar
- 110 ml lime juice
- 4 tbsp dark rum
- 50 g desiccated coconut
- 50 g cane sugar
- 1 ripe pineapple
- 1 ripe pineapple
- 1 vanilla pod
- 25 g salted butter