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Ina Garten Roasted Pineapple With Coconut Gelato

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Caramelized roasted pineapple rings, glazed with brown sugar and butter, served warm with a creamy coconut gelato and toasted coconut. This tropical dessert balances sweet, tart, and rich flavors with a silky, refreshing finish.

Ingredients

Scale
  • 1 medium pineapple, peeled, cored, and cut into 1/2-inch thick rings (8–10 rings)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons dark rum (optional)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup sweetened condensed milk
  • 1/4 teaspoon vanilla extract
  • 1/4 cup unsweetened shredded coconut, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Prepare the pineapple: using a sharp chef’s knife, slice off the top and bottom. Stand the pineapple upright and cut away the skin in vertical strips, following the curve. Remove any remaining brown eyes with a paring knife. Cut the pineapple crosswise into 1/2-inch thick rings. Use a small round cutter or paring knife to remove the tough core from each ring.
  3. In a small bowl, whisk together the brown sugar, melted butter, dark rum (if using), 1/2 teaspoon vanilla extract, and kosher salt until the sugar is mostly dissolved and the mixture is smooth.
  4. Arrange the pineapple rings in a single layer on the prepared baking sheet. Brush the tops generously with the brown sugar mixture, using all of it. Reserve any extra that pools on the sheet.
  5. Roast the pineapple for 12 minutes. Flip each ring with a spatula, then brush with the pan juices. Continue roasting for another 10-12 minutes, until the pineapple is tender and the edges are caramelized and lightly browned. The syrup should be bubbling and thickened. Remove from the oven and let the pineapple rest on the pan for 5 minutes; the syrup will further thicken into a glaze.
  6. While the pineapple roasts, prepare the coconut gelato: in a medium bowl, whisk together the full-fat coconut milk, sweetened condensed milk, and 1/4 teaspoon vanilla extract until completely smooth and homogeneous.
  7. For the no-churn method, pour the coconut mixture into a shallow 9×5-inch loaf pan or a freezer-safe container. Cover tightly with plastic wrap and freeze for 1 hour.
  8. After 1 hour, stir the partially frozen mixture vigorously with a fork to break up ice crystals. Return to the freezer. Repeat this stirring process every 30 minutes for 2 more hours, or until the gelato is firm but scoopable, about 4 hours total. For a denser texture, freeze without stirring for 6 hours.
  9. Just before serving, toast the shredded coconut: spread on a small baking sheet and bake at 350°F (177°C) for 4-5 minutes, stirring halfway, until golden brown and fragrant. Watch carefully to avoid burning.
  10. To serve, place 1-2 roasted pineapple rings on each plate. Top with a generous scoop of coconut gelato. Sprinkle with toasted coconut and drizzle any remaining caramelized pan syrup over the top. Serve immediately.

Notes

Store leftover roasted pineapple in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (177°C) oven for 5-7 minutes until warm. The coconut gelato can be stored in the freezer for up to 2 weeks; if frozen solid, let it sit at room temperature for 5-10 minutes before scooping. The gelato can also be made in an ice cream machine: churn according to manufacturer’s instructions, then freeze until firm.

Nutrition

Keywords: roasted pineapple, coconut gelato, Ina Garten, tropical dessert, summer dessert, pineapple recipe, caramelized pineapple, no-churn gelato, easy dessert, coconut dessert, oven-roasted fruit

Find it online: https://inagartendishes.com/ina-garten-roasted-pineapple-with-coconut-gelato/