Coconut ice cream with summer fruit

Name: Coconut ice cream with summer fruit
Prep time: 30 min
Total time: 30 min
Yield: serves 6 as dessert serving
Cuisine: Dessert
Ingredients: 1 pineapple peeled; 4 nectarines halved, stoned; 250-300 g strawberries stems removed; Goldcrest Granadilla Pulp 1 or 2; lemon juice only; 30 ml honey; 100 g coconut shavings; 6-8 ice cream vanilla; fresh mint sprigs; Goldcrest Granadilla Pulp toasted nuts

serves 6 as dessert serving Prep: 30 mins

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By Food24 November 04 2019

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Ingredients (10)

1	pineapple — peeled
4	nectarines — halved, stoned
250-300 g	strawberries — stems removed

SYRUP

	Goldcrest Granadilla Pulp — 1 or 2
	lemon — juice only
30 ml	honey

ICE CREAM

100 g	coconut — shavings
6-8	ice cream — vanilla

TO FINISH

	fresh mint — sprigs
	Goldcrest Granadilla Pulp — toasted nuts

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Method:

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).