Griddled Pineapple with Piña Colada Non-dairy Ice Cream

griddled pineapple lead.JPG

Feeds 6 - Ready in 25 Minutes

Vegetarian - Vegan - Gluten-Free

Full of tropical flavour, this impressive dessert is easier to make than you might think

griddled pineapple traffic light.JPG


  • 400ml can coconut milk

  • 100g caster sugar

  • 150ml Co-op 100% pressed pineapple juice

  • 21/2 tbsp cornflour

  • 4 tbsp Co-op white rum

  • 1 pineapple, peeled, sliced into 12

  • 2 tbsp desiccated coconut, toasted

  • Handful mint leaves, finely shredded (optional)


  1. Tip the coconut milk and 75g of the sugar into a pan

  2. Heat gently, whisking, until the sugar has dissolved

  3. In a small bowl, gradually stir the pineapple juice into the cornflour, then add to the pan

  4. Turn up the heat and whisk continuously for 6-8 mins, until thickened and smooth

  5. Transfer to a freezer-safe container and cover the surface directly with clingfilm

  6. Leave to cool completely

  7. Stir 2 tbsp rum into the cooled ice cream base, then cover and freeze for 2 hours, or until icy around the edges

  8. Whisk with a fork, then return to the freezer for another 2 hours

  9. Whisk again, then freeze overnight, or until firm

  10. Alternatively, churn in an ice cream machine

  11. When ready to serve, heat a griddle pan

  12. Mix the remaining sugar and rum, and brush over the pineapple slices

  13. Griddle for 3-4 mins on each side until lightly golden

  14. Serve the warm pineapple slices with a scoop of the ice cream, sprinkled with the desiccated coconut and mint, if using