Griddled Pineapple with Piña Colada Non-dairy Ice Cream

Ingredients:

• 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)

Directions:

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