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Pina colada soft serve

Recipe may contain milk and lactose.

This 5-ingredient summer dessert can be enjoyed by the whole family – or for an adults-only treat add a dash of rum to the pineapple drizzle.

5 Ingredients


  • 600ml thickened cream

  • 315g (1 1/2 cups) caster sugar

  • Pinch of salt

  • 2 tsp coconut essence

  • 1/2 pineapple, peeled, cored, chopped, plus extra, cut into wedges, to serve

5 Method Steps


  • Step 1

    Combine the cream

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    (600ml thickened cream), sugar (315g (1 1/2 cups) caster sugar) and salt (Pinch of salt) in a saucepan. Use a balloon whisk to whisk over low heat until the sugar dissolves (don’t let the mixture boil). Stir in the coconut essence (2 tsp coconut essence).


  • Step 2

    Transfer the cream mixture to a large bowl and set aside, stirring occasionally, until cooled slightly. Place in the fridge for 3 hours or until chilled.

  • Step 3

    Use electric beaters to beat the cream mixture until soft peaks form. Transfer to an airtight freezer-proof container and seal. Place in the freezer for 5 hours or until frozen.

  • Step 4

    Meanwhile, place the chopped pineapple (1/2 pineapple, peeled, cored, chopped, plus extra, cut into wedges, to serve) in a food processor and process until smooth. Transfer to a bowl. Cover and store in the fridge until required.

  • Step 5

    Place the cream mixture in a piping bag fitted with a 1.3mm star nozzle (see note). Pipe into serving glasses. Drizzle over, the pureed pineapple, top with extra pineapple wedges and serve immediately.
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Recipe Notes

Instead of piping, use a spoon to scoop the mixture into the serving glasses, if you prefer.

Image by Vanessa Levis

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