Grilled piña colada doughnuts
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Grilled piña colada doughnuts
The barbecue isn’t just for savoury treats – spoil guests with these doughnuts filled with boozy pineapple and creamy coconut ice cream
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
900Kcal
Fat
50gr
Saturates
33gr
Carbs
91gr
Sugars
75gr
Fibre
5gr
Protein
9gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 sugar ring doughnuts
- 20g coconut chips, toasted
For the coconut ice cream
- 400ml double cream
- 200ml full-fat coconut milk
- 1 x 397g tin condensed milk
For the pineapple
- 100g light brown sugar
- 4 tbsp Malibu or other coconut-flavoured rum
- 1 medium pineapple, peeled, cored and cut into chunks
Step by step
- For the ice cream, put the double cream, coconut milk and condensed milk in a bowl and whisk until it thickens. Transfer to a sealed container and freeze for 6-8 hours, or until frozen solid (there’s no need to whisk the ice cream as it freezes).
- For the pineapple filling, put the sugar in a pan with the Malibu and heat gently until the sugar has dissolved. Bring to a simmer then add the pineapple chunks. Continue to cook until the pineapple is soft and the liquid is very syrupy. Set aside to cool.
- When you’re ready to serve, cut the doughnuts in half horizontally. Barbecue each side for less than a minute, or until just charred. Alternatively, cook the doughnuts on a griddle pan on the hob.
- Top each grilled doughnut base with some of the boozy pineapple, then add a couple of scoops of the coconut ice cream. Scatter over the toasted coconut chips, then finish with the grilled lids.
