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Cream of Coconut Ice Cream with Ponche-spiced Pineapple
Recipe for ice cream with coconut and pineapple.

You can find this recipe at El Restaurante

Recipe courtesy of La Preferida 

Makes 6 to 8 servings


The Ice Cream:

1 15-oz. can La Preferida Cream of Coconut

2 c. plain Greek yogurt


   In a mixer, blend our Cream of Coconut with the two cups of Greek yogurt for about three minutes (on medium speed).

      Pour the blend into a two-quart freezer-safe container and store in the freezer for about six hours or until firm; you can also leave it overnight.


The Glaze:

1 pineapple, sliced

½ c. brown sugar

¾ c. orange juice

3 T. honey

3 whole cloves

1 cinnamon stick


     First, preheat your oven to 450º F and line a baking sheet with parchment paper.

     Make glaze by simmering orange juice and adding the brown sugar, honey, whole cloves and cinnamon stick, then take off burner and let sit for about 5 minutes. After the 5 minutes have passed, pour into a bowl and toss and coat sliced pineapple; let it marinate, tossing and coating for about 10 minutes. After you’ve marinated the pineapple slices, place them flat side down on the baking sheet and reserve the rest of the glaze.

     Place the baking sheet with pineapple slices in the oven for 15 minutes, then turn slices over and brush with glaze, and roast them for another 10-15 minutes ( until they are tender and caramelized). Once you take them out of the oven, you can drizzle the remaining glaze over them and let them cool slightly.

To serve: Scoop  ice cream on top of glazed pineapple slices.