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Summer fruit with coconut ice cream


Summer fruit with coconut ice cream

Ingredients 13
Servings serves 6 as dessert
Time 25-30 min

Ingredients

  • 1
    large pineapple, peeled
  • 4
    nectarines, halved and pitted
  • 250-300
    g
    strawberries, stems removed
  • SYRUP
  • pulp of 1-2 granadillas
  • juice of 1 lemon
  • 30
    ml
    honey
  • ICE CREAM
  • 100
    g
    coconut shavings
  • 6-8
    scoops vanilla ice cream
  • TO FINISH
  • fresh mint sprigs
  • extra granadilla pulp and toasted nuts (optional)
 

Method

2-3 min
 

1. Cut the fruit to your liking and arrange on a serving platter.

2. Syrup: Mix the ingredients well and drizzle

over the fruit.

3. Ice cream: Heat a dry pan and toast the coconut – stirring with a wooden spoon to prevent burning – until fragrant and starting to discolour. Transfer to a plate and leave to cool completely.

4. Roll scoops of ice cream in the coconut and arrange on the fruit salad.

5. To finish: Garnish with a few mint sprigs and serve with extra granadilla pulp and toasted nuts (if using).

 

 

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