Sauteed Pineapples in Dark Puerto Rican Rum and Coconut Flambe Sauce on Vanilla Ice Cream
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Sauteed Pineapples in Dark Puerto Rican Rum and Coconut Flambe Sauce on Vanilla Ice Cream
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A delicious way to round off dinner, Puerto Rican style.
Ingredients
- 4 (3-inch) puff pastry rounds
- 1/2 fresh pineapple, peeled and diced
- 4 oz cream of coconut
- 4 oz brown sugar
- 7 oz pineapple juice
- 4 oz toasted shredded coconut, plus extra for garnish
- 2 cinnamon sticks
- 4 oz dark Puerto Rican rum
- Vanilla ice cream
Directions
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- Preheat oven to . Bake puff pastry rounds until golden brown, about to minutes. When golden, remove and let cool.
- Sautee pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks.
- When pineapple caramelises, remove from heat and carefully add the dark rum.
- Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
- To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on the round.
Source: Marisoll Hernandez on behalf of Puerto Rican Tourism Company
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