Piña Colada Sundae
By OcadoLife
Published on 19 June 2022
Somewhere between a cocktail and a dessert, this totally tropical Piña Colada Sundae by food writer Kat Mead ticks all the boxes for an indulgent, nostalgic treat. Pile up layers of biscuit, ice cream, roasted pineapple and rum-flavoured cream, and top with a sprinkling of crunchy coconut flakes. To cut down on food waste, you could keep the core and skin from your pineapple and use them in our deliciously refreshing Pineapple Gin Iced Tea recipe.Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 1 large pineapple, peeled
- 50 g of coconut sugar
- 60 ml of golden rum (we used mount gay barbados rum), plus 25ml for the cream (optional)
- 150 ml of whipping cream
- 8 ginger biscuits
- 8 scoops of coco nutters vanilla coconut ice cream
- 1 handful of toasted coconut flakes (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a large roasting tin and a baking tray with baking paper.Step 2
For the pineapple, cut 4 thin rounds (as close to 1mm thick as possible) with a sharp knife and set to one side. Cut the remaining fruit into quarters, slice off and discard the core, then chop the flesh into 2cm chunks.Step 3
In a bowl, toss the pineapple chunks with the coconut sugar and 60ml rum. Tip the fruit and marinade into the prepared roasting tin, and place the reserved pineapple rounds on the baking tray. Roast both for 30 mins, turning halfway. Remove just the pineapple chunks and set aside to cool, then chill until needed. Turn the oven off and leave the pineapple rounds inside to dry out (about 3 hrs).Step 4
In a bowl, whisk the cream with the remaining 25ml rum, if using, until just starting to thicken. Chill until needed.Step 5
To assemble, line up 4 sundae glasses and crumble a biscuit into the bottom of each. Top with a scoop of ice cream, then add a spoonful of the chilled, roasted pineapple chunks and a dollop of whipped cream. Repeat with another layer of each, finishing with the cream. Garnish with a dried pineapple round and a sprinkling of coconut flakes, if liked. Leftover pineapple chunks will keep chilled in a sealed container for 2-3 days.