Summer fruit with coconut ice cream

Preparation time : 25-30 min Cooking time : 2-3 min Servings : serves 6 as dessert
  • 1 large pineapple, peeled
  • 4 nectarines, halved and pitted
  • 250-300 g strawberries, stems removed
  • pulp of 1-2 granadillas
  • juice of 1 lemon
  • 30 ml honey
  • 100 g coconut shavings
  • 6-8 scoops vanilla ice cream
  • fresh mint sprigs
  • extra granadilla pulp and toasted nuts (optional)

1. Cut the fruit to your liking and arrange on a serving platter.

2. Syrup: Mix the ingredients well and drizzle

over the fruit.

3. Ice cream: Heat a dry pan and toast the coconut – stirring with a wooden spoon to prevent burning – until fragrant and starting to discolour. Transfer to a plate and leave to cool completely.

4. Roll scoops of ice cream in the coconut and arrange on the fruit salad.

5. To finish: Garnish with a few mint sprigs and serve with extra granadilla pulp and toasted nuts (if using).