TULSA, Oklahoma - Coconut Sorbet

2 cups heavy whipping cream

1 (15 oz.) can Cream of Coconut

 

Directions

  1. In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks or about 3 minutes on high speed.
  2. Fold in the cream of coconut until well mixed.
  3. Pour mixture into a 2-quart freezer safe container.
  4. Freeze 6 hours or until firm.

 

Grilled Pineapple

1 whole pineapple, peeled and cut into slices

4 cups coconut rum

2 cups brown sugar

½ cup toasted coconut flakes for garnish

Butter or pan coating

 

Directions:

  1. Peel and slice fresh pineapple. Pour the coconut rum into a bowl and add the pineapple slices. Cover and refrigerate for 30 minutes. 
  2. If using an outside grill, make sure the grill is cleaned and hot. Lightly coat the grill with melted butter or a suitable non-stick grill spray.  If using a pan on the stove top, make sure the pan is hot and coated with butter or non-stick spray.
  3. Remove slices from rum and coat with brown sugar. Let rest for 5 to 10 minutes to allow brown sugar to dissolve in rum.
  4. Grill the pineapple slices for approximately 2 minutes on each side.
  5. Serve the grilled slices in a bowl and top with coconut sorbet and toasted coconut flakes.