Grilled Pineapple with Coconut Ice
Active Time: 15 minutes | Total Time: 2 hours 15 minutes | Serves 6 | Vegan | Gluten Free
- 15-ounce can coconut milk, shaken
- 6 round slices fresh pineapple (each about ½-inch thick)
- 6 teaspoons honey
- 16 leaves fresh mint leaves
Pour the coconut milk into a freezer proof container (such as an 8 x 8-inch Pyrex dish). Whisk, if necessary, to make it smooth and creamy. Freeze. After 1 hour, ice crystals will start to form. Stir to break up the crystals. Freeze for about another hour, or until the ice crystals are frozen. Use a fork to break them up again. If it becomes completely solid, let it sit on the counter for a few minutes before you start chipping away.
Heat the grill to medium-high. Grill the pineapple slices 3 to 5 minutes per side, until grill marks form.
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