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Coconut Pineapple à la Mode | Cooking with Styles

Shawn shows us how to add a tropical twist to ice cream.

SAN DIEGO — This is something I picked up while I was on the North Shore of Oahu in Hawaii a long time ago in a far-off distant land!

Grilled Pineapple 

- 1 Pineapple, trimmed and sliced

- 2 tbsp Canola oil

- Kosher salt

- ½ cup Toasted Coconut

Trim the outside of a fresh Pineapple, quarter, cut the fibrous center out, and then cut it in half. Lightly coat with a neutral cooking oil, a light sprinkle of salt, and grill over medium-high heat for 2 minutes per side. Serve over Vanilla Ice Cream topped with quick Caramel sauce and toasted Coconut.

Quick Caramel Sauce

- 1 cup Golden Brown Sugar

- 1 stick Butter

- ¼ cup Half & Half

- 1 tsp Vailla Extract

- A pinch Kosher salt

In a saucepan melt Butter and Brown Sugar, and salt, bring to a slow boil for 2 - 3 minutes. Reduce heat and slowly whisk in cream, it will then change into a creamy Caramel sauce. The sauce will hold, but if you want to use it again, you'll need to reheat it and slowly add a little cream to make it smooth again.

Toasted Coconut

- ½ cup Shredded Sweetened Coconut

- small fry pan

Over medium heat, place coconut in a pan, consistently moving it around. As it starts to brown, keep a close eye on the Coconut as it can burn easily. Once browned to your liking, remove from pan. 

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