Name: Grilled Pineapple with Rum Sauce and Ice Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 cup coconut sugar; 3/4 cup unsweetened plant-based milk (I used coconut milk); 1 tablespoon cornstarch; 1/4 cup dark rum; 1/4 cup plant-based cream; Vegetable oil, for the griddle pan; 4 round slices fresh pineapple, each 1 inch thick with core removed; 1 teaspoon ground cinnamon; 1 lime, zested and juiced; 4 scoops vegan vanilla ice cream

Directions

Special equipment:

a ridged griddle pan

For the rum sauce: Add the coconut sugar to a small pan on medium-low heat, and let it start to warm up.
Meantime, in a small measuring cup or mixing bowl, stir the milk and cornstarch together until smooth with no lumps. Slowly pour the milk/cornstarch mixture into the coconut sugar (it doesn’t have to have melted), stirring constantly with a wooden spoon. You want a nice, gentle bubbling heat.
Add the rum and continue to stir until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon. Turn off the heat. Finally stir in the plant-based cream.
For the pineapple: Preheat a ridged griddle pan (or grill) and lightly oil. Sprinkle the pineapple slices with the ground cinnamon. Grill on both sides for a couple of minutes, until caramelized and there are nice grill marks. Remove from the heat and pour over the lime juice.
For the assembly: Put a slice of grilled pineapple on a plate, top with a scoop of vegan ice cream and then drizzle over the rum sauce. Finish with a sprinkle of lime zest.

Cook’s Note

The pineapple is also great cooked on the BBQ.

Grilled Pineapple with Rum Sauce and Ice Cream

Ingredients

Rum Sauce:

Pineapple:

Assembly:

Directions

Special equipment:

Cook’s Note

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