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Pineapple and Coconut Ice Cream Sundae

Pineapple and Coconut Ice Cream Sundae
4.6 5 ratings
Prep. 30 min
Total 11 h
8 portions
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Ingredients

Coconut Ice Cream
  • tinned coconut milk (2 x 400 g tins)
    800 g
  • granulated sugar
    150 g
  • coconut milk powder
    2 Tbsp
  • natural vanilla extract
    1 tsp
  • rum (optional) to taste
    1 - 2 Tbsp
Ginger Biscuits
  • granulated sugar
    20 g
  • vegan butter diced
    80 g
  • dark brown sugar
    110 g
  • natural vanilla extract
    ½ tsp
  • plain flour
    110 g
  • bicarbonate of soda
    ¾ tsp
  • fine sea salt
    ⅛ tsp
  • ground ginger
    ¾ tsp
  • ground cinnamon
    ¾ tsp
  • ground nutmeg
    ⅛ tsp
Pineapple Sauce
  • pineapple cut in pieces (2-3 cm)
    200 g
  • pineapple juice
    100 g
  • dark brown sugar
    80 g
Assembly
  • pineapple cut in pieces, for serving
    100 g

Difficulty

easy

Nutrition per 1 portion

Sodium 233.4 mg
Protein 3 g
Calories 2101.6 kJ / 502.3 kcal
Fat 17.7 g
Fibre 4.7 g
Saturated Fat 11.9 g
Carbohydrates 84.7 g

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