Coconut Ice Cream
with Grilled Pineapple Makes 1 quart | Gluten Free, Vegan
Grilled, caramelized pineapple adds smoky sweetness to this creamy vegan treat.
Coconut provides natural sweetness, greatly reducing the amount of sugar required for the ice cream.
3 cups almond milk, divided 4 teaspoons cornstarch ½ cup natural cane sugar 2½ cups unsweetened shredded coconut 1 (14-ounce) can coconut milk Pinch of sea salt 1 tablespoon dark agave nectar 1 tablespoon extra-virgin olive oil
1 ripe pineapple, peeled and sliced into 1-inch-thick disks
1. Combine ¼ cup almond milk and cornstarch in a small bowl and mix well. Set aside. 2. Bring remaining almond milk to a boil in a large saucepan with sugar, stirring until dissolved. Add shredded coconut. Stir well until mixture returns to boil. Remove from heat and allow to cool slightly. Strain into a bowl, pressing coconut fi rmly to extract as much milk as possible. 3. Transfer milk to a clean saucepan and add coconut milk and salt. Bring to a simmer. Stir cornstarch mixture and add to pan, whisking to combine. Keep stirring until mixture thickens slightly. Remove from heat and allow to cool, stirring occasionally. Refrigerate until cold. 4. Pour mixture into an ice-cream maker and freeze according to manufacturer’s instructions. Scrape into a container and place in freezer to fi rm up before serving. 5. Preheat grill. Stir agave and oil together until emulsifi ed; brush onto pineapple slices. Grill for 2 minutes; turn and grill other sides for 1–2 minutes. Remove and allow to cool slightly. Serve, topped with coconut ice cream.
PER SERVING (½ cup plus 1 slice pineapple): 171 cal, 5g fat (1g mono, 0g poly, 3g sat), 0mg chol, 1g protein, 31g carb, 3g fi ber, 84mg sodium
Private chef and blogger Alan Roettinger is the author of Speed Vegan (Book Publishing, 2010) and Omega-3 Cuisine (Books Alive, 2008).
july 2012 | deliciousliving 29
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