Fresh Pineapple with Ginger recipe
information
If fresh coconut is not available, then use desiccated coconut instead.
ingredients
This refreshing dessert can also be made with vacuum-packed pineapple. This makes a good substitute, but fresh is best.
1 fresh pineapple, peeled
slivers of fresh coconut
300 ml (1/2 pint) 1 1/4 cups pineapple juice
60 ml (4 tbsp) coconut liqueur
2.5 cm (1 in) piece stem ginger, plus 45 ml (3 tbsp) of the syrup
slivers of fresh coconut
300 ml (1/2 pint) 1 1/4 cups pineapple juice
60 ml (4 tbsp) coconut liqueur
2.5 cm (1 in) piece stem ginger, plus 45 ml (3 tbsp) of the syrup
method
1. Peel and slice the pineapple, arrange in a serving dish and scatter the coconut slivers on top.
2. Place the pineapple juice and coconut liqueur in a saucepan and heat gently.
3. Thinly slice the stem ginger and add to the pan along with the ginger syrup.
4. Bring just to the boil and then simmer gently until the liquid is slightly reduced and the sauce is fairly thick.
5. Pour the sauce over the pineapple and coconut, leave to cool, then chill before serving.
2. Place the pineapple juice and coconut liqueur in a saucepan and heat gently.
3. Thinly slice the stem ginger and add to the pan along with the ginger syrup.
4. Bring just to the boil and then simmer gently until the liquid is slightly reduced and the sauce is fairly thick.
5. Pour the sauce over the pineapple and coconut, leave to cool, then chill before serving.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
