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Dessert for 3

Rum Pineapple Coconut Cream

Pineapple cooks in caramelized sugar and rum, then pairs with a chilled coconut and cream mixture.

$1.18per serving $
30 minstart to table
3servings

CaribbeanVegetarianBudgetDessertsFall

Ingredients

  • 3 gelatine leaves
  • 4 tbsp caster sugar
  • 200 g pineapple cut into 1cm cubes
  • 25 ml dark rum
  • 100 ml coconut whipping cream
  • 160 ml double cream
  • 1/2 tsp muscovado sugar

Steps

  1. Soften the gelatin leaves in cold water for 5 minutes.
  2. Cook the sugar with 2 tablespoons water in a small pan over medium heat for 3 minutes.
  3. Add the pineapple and rum, then poach for 5 minutes.
  4. Warm 100 ml double cream in a small saucepan, squeeze dry the gelatin, and dissolve it in the warm cream.
  5. Stir in the coconut cream, remaining double cream, and muscovado sugar.
  6. Divide the cream mixture among small dishes, chill for 10 minutes, and top with the pineapple.

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