Photo by T. Mike Fletcher
Perfect for the end of a grilled dinner, this unusual sundae of caramelized pineapple and chocolate coconut sauce has iconic flavors of Hawaii. Top fresh pineapple and a coconut cream–flavored chocolate sauce with salted, toasted macadamia nuts. (You can find the ingredients in the snack aisle of a grocery store.)
It is important to use coconut cream and not coconut milk. The coconut cream is often found in the liquor department of the store. Several brands can be found locally, including Coco Lopez and Roland Cream of Coconut.
CARAMELIZED PINEAPPLE
- 2 cups fresh pineapple chunks
- 3 tablespoons butter
- 2 packed tablespoons brown sugar
Place the butter and brown sugar in a skillet large enough to hold the pineapple. Melt the butter and the brown sugar together. Continue cooking until the pan is covered in bubbles. Add the pineapple. Continue cooking at a boil until the sauce reduces and coats the pineapple. Serve warm.
CHOCOLATE COCONUT SAUCE
- 3/4 cup coconut cream (such as Coco Lopez or Roland Coconut Cream)
- 4 ounces bittersweet or semisweet chocolate
Place in a small saucepan and heat slowly until it is smooth.
ASSEMBLY
- Vanilla ice cream
- Caramelized Pineapple
- Chocolate Coconut Sauce
- Toasted, salted macadamia nuts
- Place several scoops of ice cream in a bowl. Add pineapple, drizzle with the chocolate coconut sauce, and top with the macadamia nuts.
Yields: 4–6 servings
Helen Fletcher has more than 25 years of experience owning and operating a wholesale specialty bakery that services hotels, restaurants, and caterers. She is the pastry chef at Tony's and runs the blog Pastries Like a Pro.
