Grilled pineapple with toasted coconut, ice cream & caramel sauce

Serves 4   Prep 20 mins  |  Cook 15 mins

Take your dessert to another level with this caramelised pineapple by Alice. The caramel sauce is wonderfully rich and smooth thanks to the Werther’s Original Creamy Filling

Ingredients

1 ripe pineapple, peeled, cored and cut into 1.5cm slices
60g Werther’s Original Butter Candies, ground to a fine powder
30g desiccated coconut, lightly toasted
ice cream, to serve

For the caramel sauce
150g Werther’s Original Creamy Filling
75ml double cream

Method

1. To make the caramel sauce, add the Werther’s Original Creamy Filling and double cream to a pan over a low heat, stirring until fully melted and smooth. Leave to one side.

2. In a large bowl, toss the pineapple rings with the ground Werther’s Original Butter Candies, so they’re evenly coated on both sides, then place onto a very hot griddle pan. Cook each side for a few mins until golden and caramelised.

3. To serve, divide the pineapple rings between four plates and dust with the coconut. Add a scoop of ice cream on the side, then drizzle over the caramel sauce.

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