If you desire to excite friends and family with something fresh, check out this succulent refreshing crispy pineapple with coconut ice cream dessert that’s certain to delight even the most demanding of customers. The flavors of the Caribbean and the pacific islands are condensed in this delightful easy dessert dish that perfectly marries the two most famous tropical fruits.
Ingredients: 1 pineapple, 0.55 lbs. feuilletage (puff pastry), 3.5 oz. powdered sugar, 0.55 lbs creme patisserie (custard filling for pastries and cakes; vanilla-flavoured), 0.55 lbs. whipped cream, 1 vanilla pod, 3.6 oz. semolina sugar, 3.4 tbsp. water, Grated coconut, Coconut milk
English cream: 2.1 cups l milk, 4 egg yolk, 3.175 oz. sugar, Raspberries, Powdered sugar, Creme patissiere
Start with an English cream, by stirring milk, egg yolk and sugar. At the end of the cooking, take the pot of the fire and add coconut milk, coconut cream and some grated coconuts. Then, put this preparation in the ice cream machine to make the coconut ice cream. Cut the pineapple into very fine slices and collect the pineapple juice and make a sauce out of it. Sprinkle sugar icing on a plate and put the pineapple on top of it. Then, sprinkle more of the sugar icing on it, before putting the plate into the stove so that it lightly caramelizes. Now you will prepare small disks with the crème patissiere. To do so, cut a small stencil out of a cardboard box. Start by lightly sprinkling the plate with sugar icing, put the stencil on the plate, take a little bit of the crème patissiere and spread it over the plate and the stencil. After 5 minutes cooking, take the grated coconut, the round crème pâtissière disks and the round pineapple slices out of the stove, where we had previously left them. On the dish, put 3 scoops of the coconut ice cream. Sprinkle the scoops with some grilled coconut. Then, put some of the pineapple sauce on each side. Take a tiny bit of the raspberry sauce to decorate the dish. Put the small grilled round pineapple slices on each side of the scoops. End by delicately placing a small pineapple piece in the center for decoration. The crusty pineapple with coconut ice cream is ready.
Although pineapple and coconuts are healthy and nutritious, this sweet is not exactly for those watching their weight or on a diet. The coconut ice cream is made with a luxurious and luscious base of English cream, which is a type of light custard made with milk, egg yolks, and sugar. After the base is done, coconut milk, coconut cream, and grated coconut are added to the blend and placed in an ice cream maker. Even though it is essential to use an ice cream machine to achieve a smooth and creamy end product, you can still make ice cream by hand but you will get a rougher and more rustic result. If you’re going to make ice cream without an ice cream maker, you need to whip the mixture every thirty minutes after it has frozen, repeating the procedure at least three times. Use an electric mixer to get a relatively even consistency.
Use sweet and ripe pineapples, uniformly golden in color and small in size but plump in shape. Ripe and sweet pineapple exudes a wonderful sweet aroma.
To prepare a pineapple:
Cut off the top and the base using a sharp knife. Let the fruit stand upright on the cutting board. Slice off the skin following the contour of the flesh, in long and vertical strips. Use a paring knife to take out the eyes of the pineapple making small v-shaped grooves and working diagonally down all the way around the pineapple. Slice it in half then quarters and into bite-sized pieces. Remove and discard the hard core.
Enjoy this easy dessert with your loved ones. It’s easy!