• 1 super sweet, ripe pineapple
  • 150 grams caster sugar
  • Bunch of mint
  • 1 400 milliliters tin coconut milk
  • 110 grams caster sugar
  • 50 grams desiccated coconut
  • 1 teaspoon vanilla bean paste
  • 1 egg white, whipped to soft peaks
  • Desiccated coconut to serve


  1. First, make the coconut sorbet by placing the coconut milk, sugar and vanilla into a pan and bring to the boil. Remove from the heat, add in the desiccated coconut and chill rapidly in a bowl set over ice. Whip up the egg white to soft peaks and add to the coconut mix. Stir through the coconut cream and churn in an ice cream machine. If you don't have one, place in the freezer for 1 hour and then fork through. Repeat this process 3 times.
  2. Secondly, prepare the pineapple by topping and tailing it. Place the pineapple so it is standing upright, and using a knife simply cut off the skin to reveal the yellow flesh. You will see small brown pimples all over the pineapple - again using your knife, cut down in a V shape to remove these all over. Cut the pineapple in half lengthways, and half again so it is in 4 pieces. Place the pineapple on one of the flat slides and cut diagonally to remove the hard core.
  3. Place a griddle pan over a high heat and sprinkle the pineapple with caster sugar. Place these on to the griddle pan and cook for two minutes on each side, or until nicely charred.
  4. Meanwhile, blitz together the sugar and a handful of mint to form a green, fragrant sugar.
  5. Assemble the plate with chunks of pineapple, scoops of ice cream and a sprinkling of sugar and garnish with mint leaves.