Piña colada sundae
Serves 3
Prep:
Cook:
plus cooling
Use a tub of shop-bought coconut ice cream to make these stunning cocktail-themed sundaes, with pineapple, lime, spiced rum and dulce de leche flavourings
Skip to ingredients
Units:
- 200g pineapple chunks(fresh works best, but you can also use canned)
- 1 tbsp demerara sugar
- 1 limezested and juiced
- 3 digestive biscuits
- 5 tbsp dulce de leche
- 1 tbsp spiced rum
- 6 scoops coconut ice cream
- maraschino cherriesto garnish
Nutrition: Per serving
- kcal666
- fat19g
- saturates15g
- carbs112g
- sugars105g
- fibre6ghigh
- protein5g
- salt0.32g
Method
step 1
Heat the grill to high. Put the pineapple chunks on a roasting tray, then sprinkle over the sugar. Cook under the hot grill for 8-10 mins, turning the pieces over halfway through, until the pineapple is golden. Immediately squeeze over the lime juice and mix, scraping up any burnt sugar from the tray as you do. Cool fully, then finely chop.
step 2
Lightly crush the biscuits, then set aside. Put the dulce de leche in a small pan and stir in the rum. Warm over a low heat until smooth and combined, then remove from the heat, stir through the lime zest and leave to cool slightly.
step 3
Spoon the ice cream into three sundae glasses, layering with the rum caramel, roasted pineapple and crushed biscuits until all the ingredients are used, finishing with a drizzle of caramel. Top each with a maraschino cherry.
