John Myers
Ingredients for 8 servings:
- 5 dl coconut milk
- 150 g single cream
- 150 g double cream
- 50 g desiccated coconut
- 100 g powdered sugar
- 1 lime(s), zest and juice
- 1 pineapple
- 3 tbsp sugar
- 1 handful of mint and lemon balm
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 28 minutes
Mix all ingredients up to and including the powdered sugar in a bowl. Add the lime zest and 3 tablespoons of the juice, stir again and chill in the refrigerator for at least 1 hour. Then freeze in the freezer (stirring vigorously 3-4 times) or make in an ice cream maker. Peel the pineapple, cut out the core and then slice or cube. Grill over medium, direct heat for 2 to 3 minutes on each side, ideally threading the cubes onto 8 (soaked) wooden skewers. Pick the herbs, sprinkle the sugar over them and chop everything finely. Serve the ice cream in glasses, coat the pineapple skewers in the herb sugar and place in the glasses.
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