Pina Colada ice cream cake

Name: Pina Colada ice cream cake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 Pineapple (approx. 1 kg); 4 TABLESPOONS + 100 g sugar; 6 TABLESPOONS Coconut flake; 30 g Coconut chips; 4 Eggs (size M); 250 g Whipped cream; 3 TABLESPOONS Lemon juice; 5 TABLESPOONS Rum (38 % vol.); 1/2 425 ml can of coconut cream; 7-10 Tbsp Oil and sugar; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

1 Pineapple (approx. 1 kg)
4 TABLESPOONS + 100 g sugar
6 TABLESPOONS Coconut flake
30 g Coconut chips
4 Eggs (size M)
250 g Whipped cream
3 TABLESPOONS Lemon juice
5 TABLESPOONS Rum (38 % vol.)
1/2 425 ml can of coconut cream
7-10 Tbsp Oil and sugar
7-10 Tbsp Cling film

Directions

1
Peel the pineapple, cut one half into thin slices and the rest into cubes. Place the pineapple cubes on a baking tray and sprinkle with 4 tablespoons of sugar. Caramelise in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 10-15 minutes. Spread the grated coconut and chips on a baking tray and roast in the oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes. Beat the eggs and 100 g sugar with the whisk of the hand mixer until the mixture has a creamy consistency. Whip cream until half stiff.
2
Fold cream, lemon juice, rum, coconut cream, grated coconut and pineapple cubes into the egg yolk cream. Coat a springform pan (24 cm Ø) thinly with oil and sprinkle with sugar. Pour parfait mixture into the mould, smooth it down, cover with foil and put it in the freezer overnight. Remove ice from the mould. Cover with pineapple slices, cut into pieces and decorate with coconut chips
3
12 hours waiting time