1/2 cup of unsalted butter, well-pressed into the measuring cup (90 g)
1/4 cup of water (60 ml)
4 slices of pineapple, 1.5 cm thick (480 g)
4 large scoops of coconut ice cream (300 g)
1/3 cup of shredded coconut (25 g)
1/2 teaspoon of ground cinnamon
1/2 cup of unsalted butter, well-pressed into the measuring cup (90 g)
1/4 cup of water (60 ml)
4 slices of pineapple, 1.5 cm thick (480 g)
4 large scoops of coconut ice cream (300 g)
1/3 cup of shredded coconut (25 g)
1/2 teaspoon of ground cinnamon
In a medium saucepan, combine the butter and water and cook over high heat, stirring constantly with a wooden spoon, until the butter has dissolved (approximately 1 minute)
Place the pineapple slices in the saucepan, one on top of the other, and cook until they are slightly softened (approximately 30 seconds per side)
Distribute the pineapple among four plates and, on top, place the scoops of ice cream
To finish, mix together the coconut and cinnamon
Sprinkle over the ice cream and serve immediately
323 calories per serving
