1 small pineapple, peeled, cored, cut into about 1 inch chunks
¾ cup canned coconut milk (regular, full fat)
½ teaspoon ginger paste
¼ teaspoon ground cinnamon
1 pint coconut dairy-free ice cream (Greg uses So Delicious)
⅔ cup roasted and salted macadamia nuts, coarsely chopped
Mint leaves, for garnish (optional)
Instructions
In a large, nonstick skillet, over medium high heat, add grapeseed oil and ¼ cup light brown sugar. Stir to mix. Add pineapple; sauté until caramelized and golden, about 2-3 minutes per side. Using a slotted spoon, transfer pineapple to a bowl. (Do not drain syrup from skillet.)
To the skillet, add coconut milk, whisking to dissolve sugar. Add ginger paste, cinnamon, and if desired additional sugar to taste. Bring to a simmer; allow to reduce and thicken slightly, stirring occasionally. Remove from heat; let cool 2-3 minutes.
Spoon ice cream into dessert bowls. Top with pineapple; drizzle with syrup. Sprinkle with nuts. If desired, garnish with mint leaves.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/caramelized-pineapple-macadamia-coconut-frozen-dessert