A tropical dessert with a sweet, sour & spiced twist
Warm, caramelized pineapple meets creamy coconut ice cream and the sweet, tangy character of Bandoeng’22 Spiced Tamarind Liqueur. Finished with toasted coconut and a touch of fresh lime, this simple dessert brings together warm and cold, sweet and sour, creamy and spiced in every bite.
The Spiced Tamarind glaze adds depth to the grilled pineapple, while the coconut ice cream softens the acidity and spice. Easy to prepare, but full of contrast and flavor.
Serves 4
Ingredients
- Grilled Pineapple
- 1 ripe pineapple
- 20 g brown sugar or palm sugar
- 15 g unsalted butter
Spiced Tamarind Glaze
- 40 ml Bandoeng’22 Spiced Tamarind Liqueur
- ½ lime
- Pinch of sea salt
To Serve
- 4 generous scoops coconut ice cream
- 2 tbsp toasted coconut flakes
- Fresh mint or Thai basil, optional
Method
1. Prepare the pineapple
Peel the pineapple and cut it into four thick slices or wedges. Remove the tough core and pat the pineapple lightly dry. Melt the butter and mix with the brown or palm sugar. Lightly brush the pineapple with the mixture.
2. Grill the pineapple
Heat a grill pan or barbecue until hot. Grill the pineapple for approximately 2–3 minutes on each side, until warmed through, lightly caramelized and marked with dark grill lines.
Remove the pineapple and set aside.
3. Make the Spiced Tamarind Glaze
Lower the heat and add 30 ml Bandoeng’22 Spiced Tamarind Liqueur to the pan with the remaining caramelized juices. Allow to reduce gently for about 20–30 seconds. Add a squeeze of fresh lime juice and a small pinch of sea salt.
Remove from the heat and stir in the remaining 10 ml Bandoeng’22 Spiced Tamarind Liqueur. Adding part of the liqueur at the end preserves more of its fresh, tangy and spiced character.
4. Assemble and serve
Place the warm grilled pineapple on each plate and spoon over the Spiced Tamarind glaze. Add a generous scoop of coconut ice cream and finish with toasted coconut flakes. Garnish with a little fresh mint or Thai basil if desired.
Serve immediately while the pineapple and glaze are still warm and the coconut ice cream is just beginning to melt.
Tip: For an extra Indonesian touch, replace the brown sugar with palm sugar. Its deeper, slightly caramel-like flavor works particularly well with tamarind, pineapple and coconut.
