Frozen Pineapple and Coconut Parfaits

Slideshow: Beautiful Desserts

  • Servings: 6

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  • 46 ounces pineapple juice, well chilled
  • 2/3 cup sweetened cream of coconut, such as Coco Lopez, at room temperature
  • 1 ripe medium pineapple (about 3 1/2 pounds)
  • 1/2 cup light brown sugar
  • 1 tablespoon unsalted butter
  • Coconut Tuiles

How to make this recipe

  1. Set a 2-quart container and 6 parfait glasses in the freezer. In a medium bowl, stir together the pineapple juice and cream of coconut. Working in 2 batches, freeze the mixture in an ice cream machine according to the manufacturer's instructions. Transfer the sorbet to the chilled container, cover tightly and freeze.

  2. Using a long sharp knife, remove the skin from the pineapple. Cut the pineapple in half lengthwise and remove the core. Cut one pineapple half into 1/4-inch dice. Cut three 1/3-inch thick crosswise slices from the other pineapple half, then cut 2 neat triangles from each slice. Reserve the remaining pineapple for another use.

  3. In a large, heavy, nonreactive skillet, combine the brown sugar and butter with 1 tablespoon of water and stir over moderately high heat until bubbling. Add the 6 pineapple triangles and cook until golden brown, 3 to 4 minutes per side. Transfer the triangles to a plate to cool.

  4. Add the diced pineapple to the skillet and cook until the juices evaporate, about 5 minutes. Transfer to a bowl and let cool.

  5. Place a scoop of slightly softened sorbet in each of the 6 chilled parfait glasses. Cover the sorbet with half of the diced pineapple. Make a second layer with another scoop of sorbet and the remaining diced pineapple. Top the parfaits with the remaining sorbet. Just before serving, garnish each parfait with a caramelized pineapple triangle and a <a href="/recipes/coconut-tuiles">Coconut Tuiles</a>. Pass the remaining <a href="/recipes/coconut-tuiles">Coconut Tuiles</a> separately.

Make Ahead

The pineapple can be prepared up to 4 hours ahead. The parfaits can be assembled up to 30 minutes ahead and held in the freezer.

Contributed By Published January 1995

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