Coconut No-Cream With Roasted Cinnamon Pineapple

I’ve been wanting to make coconut ice cream (coconut no-cream) using coconut milk for so long; since I got my ice cream maker for Christmas, in fact it was the reason I wanted an ice cream maker in the first place. I love this recipe because it is dairy free and sugar free, the perfect healthy treat but with no compromise on taste or luxury. It is so easy to make but requires the coconut milk to be put in the fridge over night.

Coconut icecream

I thought the coconut ice cream would go beautifully with roasted pineapple; I first had roasted pineapple with cinnamon whilst at a Brazilian restaurant. It was a fantastic restaurant called Bem Brasil, which is an all you can eat, meaty affair where the waiters bring endless varieties of spit roasted meats, exquisitely cooked; the waiters carve your meat at the table and keep bringing them until you turn your card from green to red. A really fun idea. Even the pineapple was roasted on a spit, after being peeled and coated in cinnamon. The perfect end to a very large meal.

I found the recipe on a favourite blog of mine, Nutrition Stripped, where there are variations for not using an ice cream maker.

coconut icecream tub

Coconut Ice Cream Recipe:

Ingredients:

  • 2 tins of full fat coconut milk, preferably organic
  • 1 banana
  • 4 large dates, pitted (stevia or sugar could be used, depending on your preference)
  • 1 tsp of vanilla bean paste
  • 0.5 tsp of cinnamon
  • A pinch of salt

Method:

  1. Place the tins of coconut milk in the fridge overnight.
  2. Remove the tins from the fridge and turn them upside down, this will enable you to pour the coconut liquid into a bowl and keep the coconut fats at the bottom of the tin, the fats are what will be used in the ice cream.
  3. Put all the ingredients into a blender (not the coconut liquid), blend until smooth. I added some of the coconut liquid to my recipe, about a third of a tin. This makes for more of a sorbet, more icy and less creamy, the choice is yours.
  4. Once smooth, pour into your ice cream maker to churn. Once churned it may require some further freezing for an hour or so solidify some more.
  5. Serve, with roasted pineapple if you’d like or just as it is. It would be gorgeous topped with fresh mint too.

Roasted Pineapple Recipe:

Ingredients:

  • One ripe pineapple
  • Approx 2 tbsp of cinnamon

Method:

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Peel, core and halve the pineapple, length ways
  3. Coat the outside of the pineapple in cinnamon.
  4. Place on a baking tray and cover with tin foil.
  5. Bake for 40 -60 minutes, depending on how soft and cooked you’d like your pineapple. I’d recommend keeping an eye on it after 40 minutes though.

 

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One thought on “Coconut No-Cream With Roasted Cinnamon Pineapple

  1. Pingback: Summer Fruit & Basil Salad | Noisette

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