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Categories:
pastry rounds pineapple cream of coconut brown sugar pineapple juice coconut cinnamon sticks rum vanilla ice cream
Viewed: 36 - Published at: 3 years agoIngredients
- 4 (3-inch) puff pastry rounds
- 1/2 fresh pineapple, peeled and diced
- 4 ounces cream of coconut
- 4 ounces brown sugar
- 7 ounces pineapple juice
- 4 ounces toasted shredded coconut, plus extra for garnish
- 2 cinnamon sticks
- 4 ounces dark Puerto Rican rum
- Vanilla ice cream
Method
- Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes.
- When golden, remove and let cool.
- Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks.
- When pineapple caramelizes, remove from the heat and carefully add the dark rum.
- Return to the heat and carefully flambe.
- Cook until the alcohol cooks off and the flames die out.
- Remove from heat.
- To assemble, in large serving bowl or cup, place puff pastry round first in the center.
- Scoop out ice cream and place on round.
- Serve warm pineapple-rum sauce over ice cream.
- Garnish with some extra toasted coconut or with half cinnamon stick.
