- 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
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.