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Caramelised pineapple with Malibu ice cream

Serves: 4
timeTotal time:
Caramelised pineapple with Malibu ice cream
Recipe photograph by Kris Kirkham

Caramelised pineapple with Malibu ice cream

This no-churn Malibu ice cream is wonderfully easy to make – and definitely only for the grown-ups (buy a tub of vanilla for the younger contingent)

Serves: 4
timeTotal time:

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Nutritional information (per serving)


  • 1 medium pineapple, peeled, sliced into 8 rounds and cored
  • juice 1 lime (use the zest in the ice cream)
  • 3 tbsp light brown sugar
For the ice cream
  • 15g desiccated coconut
  • 150g drained tinned pineapple, puréed
  • 100ml Malibu or other coconut-flavoured rum
  • 250g condensed milk
  • 600ml double cream
  • zest 1 lime
To serve (optional)
  • shavings of fresh coconut
  • lime wedges

Step by step

  1. Make the ice cream at least one day ahead. First, toast the desiccated coconut in a pan over a medium heat, for 1-2 minutes until fragrant and just starting to colour. Set aside to cool. In a stand mixer, whisk together the pineapple purée, coconut rum and condensed milk until well combined. Add the cream and continue to whisk until soft peaks have formed – don’t worry if your mixture seems a little runny at first; the peaks will form after about 5 minutes. Stir through the lime zest and the toasted coconut and transfer the mixture to an airtight container. Freeze for at least 8 hours, or ideally overnight, until firm – there’s no need to stir.
  2. Heat your barbecue or grill to high. Toss the pineapple rings in the lime juice and rub each slice with brown sugar on both sides. Barbecue the pineapple for 2-3 minutes each side or until caramelised.
  3. Serve two pineapple rings per person, topped with a scoop of the Malibu ice cream, a scattering of fresh coconut and a lime wedge to squeeze over.
    Use up your leftovers
    The recipe makes more than you’ll need; it’s delicious scooped into a cone and drizzled with caramel, or served with chocolate sauce for a boozy Bounty bar vibe.

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