Take your taste-buds on a tropical adventure with this pineapple and coconut liqueur dessert.
Ingredients
- 1/2 fresh pineapple, peeled, cut crossways into 8 x 1cm slices
- 1 tablespoon brown sugar
- 20g butter
- 2 tablespoons Malibu coconut liqueur
- 4 scoops lemon gelato
- Fresh passionfruit pulp, to serve
Method
- Step 1Sprinkle both sides of the pineapple with the sugar. Melt the butter in a non-stick frying pan over high heat until foaming. Add the pineapple and cook for 2 minutes each side or until golden brown. Add the Malibu and bring to the boil. Remove from heat.
- Step 2Divide pineapple among serving plates. Drizzle over the pan juices. Top with lemon gelato and passionfruit pulp. Serve.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
564 kj
Energy
5g
Fat Total
3g
Saturated Fat
1g
Fibre
1g
Protein
13mg
Cholesterol
41.69mg
Sodium
18g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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