Tropical fruit platter with coconut ice cream
INGREDIENTS
- 1kg pineapple
- 3 granadillas
- 2 mangoes
- 2 tins reduced fat coconut milk
- 20ml honey
- 2 sprigs of mint or lemon verbena
METHOD
To make the ice cream, pour the coconut milk into a stainless steel tray, whisk well and freeze.
Once frozen, remove from the freezer and place in a food processor and blend until smooth.
Add the honey and blend until well combined. Place in the freezer until needed.
Remove skin off pineapple and slice into uniform thin rings and arrange on a platter.
Peel the mangoes and slice them into wedges, then arrange on the same plate as the pineapple.
Cut the granadillas in half and scoop the pulp over the pineapple and mango.
Lastly, garnish with small sprigs of mint or lemon verbena and serve with the coconut ice cream.
Serves: 6, Preparation time: 2hrs, Cooking time: 0
INGREDIENTS READY TO GO
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