Whole caramelised Victoria pineapple, served with coconut and lime cream

© Isigny Ste Mère

• One Victoria pineapple
• 50g Isigny Sainte-Mère butter
• 20g granulated sugar
• One vanilla pod
• One lime

• 100g fresh coconut flesh, cut small enough to go through a blender
• 50g milk
• 50g Isigny Saint-Mère pouring cream
• 20g sugar
• 50g coconut milk
• Two measures of rum

This recipe has been developed with Isigny Sainte-Mère products.

Method:
Peel the pineapple and put it to cook on a gentle heat with the butter and the sugar, adding the vanilla pod. When the pineapple is a nice golden colour, add the grated zest of half a lime and keep it warm.
Meanwhile, put all the coconut cream ingredients into a blender with the remaining half lime and blend until smooth. Lay out the pineapple portions and serve with half the coconut cream, pouring the rest into two glasses to drink chilled.

Tips:
This dessert can be served with either a pineapple, coconut or lime sorbet.