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Grilled Maple-Rum Pineapple with Toasted Coconut Ice Cream
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Provided By:
Elizabeth Karmel

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    • This recipe can be easily doubled or tripled to accommodate a crowd.

    Ingredients

    Serves:

    Directions

    Put 1 cup of the toasted coconut in a metal or glass bowl. Add softened ice cream and mix until incorporated. Put ice cream back into pint container to re-freeze.

    Meanwhile, using a Pineapple slicer or a knife, cut pineapple in rings and set aside. Mix butter, rum and maple syrup and brush both sides of pineapple with the sweet glaze.

    Place pineapple rings directly on a very clean cooking grate and grill 2-3 minutes per side, or until marked and warmed through. Be careful not to leave much longer as the pineapple burns easily. Re-glaze the pineapple after you remove it from the grill.

    Divide ice cream among 4 bowls. Top with grilled pineapple and a sprinkle of the remaining coconut and a drizzle of any remaining glaze. If you make the glaze in advance, you may need to re-heat it to melt the butter again.

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