6 tbsp desiccated coconut
Vegetable oil, for brushing
4 thick slices of fresh Fyffes pineapple
4 scoops of vanilla ice cream
Salted caramel sauce, for drizzling
Chocolate dessert sauce, for drizzling
- Preheat the oven to 160˚C/140˚C fan/gas mark 3 and spread the coconut in an even layer across a baking tray. Bake for 5-8 minutes, tossing halfway through, until just golden brown.
- Heat a grill pan or barbecue to a medium-high heat and brush with a bit of vegetable oil.
- Grill the pineapple slices for about one minute per side until charred.
- Add to serving plates and top with a scoop of vanilla ice cream. Drizzle with the salted caramel and chocolate sauces, then top with coconut. Serve the sundaes immediately.
Per Serving 310kcals, 20.1g fat (13.8g saturated), 31.6g carbs (20.5g sugars), 4.6g protein, 4.6g fibre, 0.1g sodium
Check it out the video version too!
Recipe brought to you by Fyffes