Three-quarters cup of sugar (135 g)
One medium pineapple (1.5 kg), without skin, cut into chunks
One cup of fresh coconut grated (130 g)
Half cup of coconut milk (120 ml)
Six small balls of vanilla ice cream (450 g)
Three-quarters cup of sugar (135 g)
One medium pineapple (1.5 kg), without skin, cut into chunks
One cup of fresh coconut grated (130 g)
Half cup of coconut milk (120 ml)
Six small balls of vanilla ice cream (450 g)
In a medium saucepan, heat the sugar over high heat and let it caramelize, stirring occasionally
Add the pineapple and cook until it's very tender (about 10 minutes)
Join the coconut and coconut milk and cook, stirring occasionally, for about 3 minutes
Remove from heat, transfer to a bowl, and let it cool down to room temperature (about 10 minutes)
Divide the mixture among six cups and add one ball of ice cream to each one
Serve immediately
460 calories per serving
