Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1/2 cup coconut cream
- 1 cup lime marmalade
- 600milliliter thickened cream, whipped
- 1/2 cup demerara sugar
- 1/4 cup malibu
- 2tablespoons mint leaves, finely chopped (to serve)
- 1/2 pineapple
- 1 cup shredded coconut, toasted
- 6 egg yolks
- 2tablespoons coconut oil, melted
- 125grams honey-roasted macadamias, finely chopped
Method
Step 1 of 6
Line an 8-cup capacity loaf pan with plastic wrap (see tip). Line base and sides with baking paper, leave sides to over hang. Combine coconut, nuts and oil in a bowl. Press evenly into base of loaf pan. Freeze for 10 minutes.
Step 2 of 6
Peel pineapple, remove core and cut across into 1cm thick slices. Heat marmalade in a non-stick frying pan over low heat until melted. Stir in 1/4 cup water and bring to the boil. Add pineapple and simmer, turning occasionally, for 15 minutes or until golden. Remove from pan, cool slightly and chop into small pieces.
Step 3 of 6
Add sugar, coconut cream and Malibu to pan. Stir over medium heat to dissolve sugar. Simmer for 5 minutes or until thick and syrupy. Cool slightly.
Step 4 of 6
Meanwhile, beat egg yolks with electric mixer until pale and thick. While beaters are running, slowly add sugar syrup in a thin, steady stream. Continue beating for 5 minutes until cooled. Fold in whipped cream and 1 cup of cooked pineapple.
Step 5 of 6
Spoon mixture into prepared pan, cover with plastic wrap and freeze overnight or until firm.
Step 6 of 6
Dip pan into warm water to loosen loaf. Lift out, invert ice-cream onto a board and cut into slices. Top with remaining pineapple and mint, to serve.
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