Ingredients

Method

• 2 pineapples, peeled and diced
• ½ cup maple syrup
• 1 t vanilla paste
• 1 lemon, peeled and juiced
• 2 x 400 ml cans coconut cream, chilled overnight

Method

Ingredients

1. Preheat the oven's grill.

2. Toss the diced pineapple with the maple syrup, vanilla paste and lemon, then place on a baking tray and grill for 15 minutes, or until slightly charred. Allow to cool.

3. Combine the chilled coconut cream and lemon juice in a large mixing bowl and whisk until velvety smooth.

4. Blend the cooled pineapple until smooth.

5. Gently fold the pineapple purée into the coconut cream, then pour into a freezer proof container, such as a loaf tin. Top the mixture with a piece of baking paper and freeze overnight.

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