in Caribbean, Dessert Recipes

Pineapple carpaccio with bounty cream

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Ingredients for 4 servings:

  • 1 point candy (Bounty)
  • 200 ml whipped cream
  • 3 tbsp sugar
  • 150 g vanilla pudding
  • 2 tbsp coconut milk
  • 1 pineapple, peeled and cored, alternatively from the can

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Place the Bounty cookies in the freezer for 1-2 hours. Whisk the cream with 1 tablespoon of sugar until stiff peaks form and fold into the custard. Stir in the coconut milk. Finely chop the Bounty cookies and fold into the cream. Arrange the pineapple slices on a plate, sprinkle with the remaining sugar, and light them with a blowtorch. If you don’t have a blowtorch, fry/caramelize them in a Teflon pan with a little sugar. Let it cool slightly so the cream doesn’t break and the sugar stays hard, then spread the cream on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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