This was a tasty treat but the coconut and pineapple overwhelmed the subtle rum flavor in the ice-cream. It is best served alone or with just a sprinkle of toasted coconut.
Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut
Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
It's warm enough in the Keys to grill outdoors year-round. In less temperate climates, you can use a grill pan to cook the pineapple. Leftover ice cream is a treat served over waffles for a Boxing Day brunch. Change the liquor and nuts to vary the flavor of the ice cream.
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 323
- Calories from fat: 30%
- Fat: 10.7g
- Saturated fat: 5.1g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 0.4g
- Protein: 7.5g
- Carbohydrate: 48.6g
- Fiber: 2.1g
- Cholesterol: 26mg
- Iron: 0.5mg
- Sodium: 116mg
- Calcium: 243mg
Ingredients
- 1 small pineapple, peeled and cored
- 1 tablespoon butter, melted
- Cooking spray
- 2 cups Rum-Macadamia Ice Cream
- 4 teaspoons flaked sweetened coconut, toasted
Preparation
- Preheat grill.
- Cut pineapple lengthwise into 12 slices. Brush pineapple slices with butter. Add pineapple to grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Cool slightly.
- Place 3 pineapple slices into each of 4 bowls. Top each serving with 1/2 cup Rum-Macadamia Ice Cream and 1 teaspoon coconut.
Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Caribbean
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Sodium
- COOKING METHOD: Grill
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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