Grilled piña colada "nice" cream
2
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
When you grill lightly sugared pineapple slices, they char deliciously on the outside, and their sweetness concentrates. This effect makes for a delicious nice cream that’s based on a classic beachside cocktail. Be patient when pureeing the frozen fruit, knowing that it will take a few minutes to reach the desired smooth consistency.
Ingredients
Cooking spray
4 spray(s)
Pineapple
1 medium, (about 1 lb), peeled, cored, and cut into 1⁄2-inch slices
Sugar
2 tsp(s)
Unsweetened coconut milk
⅓ cup(s)
Lime zest
1 tsp(s)
Toasted sweetened coconut chips
¼ cup(s)
Instructions
1
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.
2
Arrange pineapple slices on a sheet pan. Sprinkle tops evenly with sugar. Arrange on grill rack, sugared side down. Grill until well marked and charred, 2 to 3 minutes. Turn slices over; grill until well marked, 2 to 3 minutes. Remove from grill. Cut into 1-inch pieces and arrange on sheet pan. Freeze until completely firm, about 3 hours.
3
Transfer pineapple to food processor. Add coconut milk and lime zest and process, occasionally stopping to scrape down sides of bowl, until completely smooth, 2 to 3 minutes. Serve nice cream immediately for soft serve–like texture, or transfer to container and freeze until firm, 1 to 2 hours. Top with coconut chips before serving.
4
Serving size: ⅔ cup nice cream and 1 tbsp coconut chips
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