Ingredients

Method

• 240 g tinned pineapple
• 1½ cups coconut cream
• 3 T sugar
• 1 t ground cumin
• For the caramelised chilli:
• 1/3 cup sugar
• 4 red chillies

Method

Ingredients

Place 200 g of the tinned pineapple, together with the coconut cream, sugar and cumin in a food processor and blend until smooth.

Roughly chop the remaining pineapple and stir this into the mixture.

Churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to a container and freeze overnight.

To make the caramelised chilli:

Place the sugar in a pan and melt it over a low heat. Dip the chillies in the caramel and allow to cool.

Serve the ice cream topped with the caramelised chillies.