Toast coconut ahead of time by tossing it frequently in a skillet over medium heat until golden. Then seal it in an airtight plastic bag.
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Cut off top and bottom of pineapple; cut off skin. Slice pineapple into 6 rings. Halve rings and cut out cores.
Place on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and heated through, about 8 minutes.
For each serving, top 2 pineapple pieces with ice cream. Drizzle with 2 tbsp sauce; sprinkle with coconut.
Rum Butter Sauce
Store any leftovers of this silky caramel sauce in an airtight container in the fridge. Reheat gently over low heat, stirring often.
✦1/4 cup unsalted butter
✦3/4 cup packed dark brown sugar
✦1/2 cup whipping cream (35%)
✦2 tbsp rum
Pinch salt
In saucepan, melt butter over medium heat. Stir in sugar and cook, stirring, until simmering, about 4 minutes. Remove from heat. Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes.
Remove from heat. Whisk in rum and salt. Let cool.
Makes 1 cup.
Nutritional facts Per serving: about
- Sodium 60 mg
- Protein 2 g
- Calories 328.0
- Total fat 17 g
- Potassium 276 mg
- Cholesterol 54 mg
- Saturated fat 11 g
- Total carbohydrate 43 g
%RDI
- Iron 5.0
- Folate 4.0
- Calcium 9.0
- Vitamin A 16.0
- Vitamin C 33.0
