This salted coconut ice-cream is just as irresistible when topped with fresh mango, banana rounds and toasted coconut flakes. If you like, you can spoon it into a round cake tin prior to freezing.
4L vanilla ice-cream
1⁄2 cup desiccated coconut, toasted, cooled
2 x 50g sachets coconut milk powder
Sea-salt flakes, to season
SPICED RUM PINEAPPLE
1⁄2 cup caster sugar
1⁄2 pineapple, cut into thin wedges
60ml spiced rum
Put ice-cream in a large bowl and allow to soften for 10 minutes. Stir in desiccated coconut, coconut powder and a pinch of salt. Transfer to a large deep loaf tin (about 20 x 10.5 x 7.5cm). Cover with plastic wrap and freeze for 8 hours or overnight.
To make spiced rum pineapple, put sugar in a large non-stick frying pan over a high heat, shaking pan to cover base completely. Arrange pineapple in a single layer in pan and cook, stirring occasionally, for 5 minutes or until caramelised. Add rum and cook for a further 2 minutes or until golden and syrupy. Set aside in pan to cool to room temperature.
Dip tin in hot water for 10 seconds to loosen ice-cream, ensuring no water gets in. Turn out ice-cream onto a chilled serving plate. Top with caramelised pineapple and serve immediately.