Caramelised Pineapple With Lime Syrup & Coconut Cream

Prep Time
Cook Time
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"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (254.7 g)
  • Calories 365.4
  • Total Fat - 20.1 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 64.5 mg
  • Sodium - 41.9 mg
  • Total Carbohydrate - 47.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 39.9 g
  • Protein - 2.7 g
  • Calcium - 95.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 20.4 mg
  • Thiamin - 0.1 mg

Step 1

To make lime syrup, combine all ingredients in a small saucepan over a medium heat and stir until sugar is dissolved and then bring to boil and boil rapidly for about 4 minutes, or until slightly thickened and then remove from heat and allow to cool.

Step 2

To make coconut cream, beat all ingredients in a small bowl of an electric mixer until firm peaks form and then refrigerate, covered.

Step 3

Cut pineapple lengthways into quarters and remove the core and then cut each quarter lengthways in half and sprinkle wedges evenly with sugar.

Step 4

Melt half the butter in a medium, non-stick frying pan over a medium to high heat and add half the pineapple and cook, turning pineapple, for about 6 minutes, or until golden and caramelised and then remove and cover to keep warm.

Step 5

Wipe pan clean and reheat pan over a medium to high heat and repeat with remaining butter and pineapple.

Step 6

Serve pineapple drizzled with lime syrup and top with coconut cream and decorate with coconut chips.

Tips & Variations

No special items needed.