Charred Pineapple, Strawberry & Toasted Coconut Sundae
½ pineapple, cut into wedges
½ tsp chilli flakes
2 Tbs brown sugar
Strawberry swirl ice cream (or plain vanilla ice cream)
¼ cup berry coulis
50g toasted coconut flakes
Sprinkle the chilli flakes and sugar over the pineapple, then grill the wedges on the braai or in a hot griddle pan on all sides until charred and caramelized. Remove from the skewers, then chop coarsely.
Thread the strawberries onto the skewers, then grill on the braai or in a hot griddle pan for a few minutes, then remove from the skewers.
Assemble the Sundaes by drizzling some coulis into the bottom of a glass, then top with a few charred strawberries.
Add a scoop of Ice cream, then top with the pineapple and some coconut. Repeat layering with the coulis, more strawberries and ice cream, finishing with a generous sprinkle of the toasted coconut.