Easing myself into the new year with this light and refreshing dessert for this months blog hop themed Tropical Paradise, hosted by Nic from Dining with a Stud. I love tropical flavours and the combination of fresh pineapple and coconut is a favourite. Our weather is not very tropical at the moment but blasting the fruit with some heat from a kitchen blowtorch and adding a little fresh chilli to a coconut based broth gives this dessert a touch of tropical paradise.
The kitchen blowtorch is a very handy tool to have and I mostly use it for adding a thin crisp caramel coating to crème brûlées, browning some meats and fish, adding a touch of colour to meringue toppings, marshmallows and gratins! Also a great tool for lighting candles and if you are into food styling for photography then a kitchen blowtorch will come in useful!
Using the kitchen blowtorch to add a quick glaze of caramel over fruit and intensify its flavour couldn’t be simpler, especially when preparing a small amount. If I was entertaining a larger crowd I would use the grill. As coconut sugar is quite solid a looser sugar like muscavado is used for sprinkling over the pineapple before caramelizing. The sweet coconut broth can be made ahead and chilled but best to caramelize the pineapple before serving. If you are not a fan of pineapple, replace with bananas, which will be just as delicious!
Caramelized Pineapple with Chilli and Sweet Coconut Broth
- 400ml coconut cream
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- zest and juice of 1 lime
- 50g coconut sugar
- 1 ripe pineapple, cut lengthways into quarters, core and skin removed
- muscavado sugar, for caramelizing
- 1 small red chilli, de-seeded and very finely chopped
How to make: Place the coconut milk, lemongrass, kaffir leaf, zest and juice of lime and coconut sugar into a saucepan. Gently bring the contents of the saucepan to a boil, stirring to dissolve the sugar. Turn down the heat and gently simmer for about five minutes. Remove from heat and cover the saucepan with a lid and leave the broth to infuse and cool completely. Discard the lemongrass and kaffir leaf.
Pat dry the pineapple with some kitchen paper. Sieve a light layer of brown sugar over the pineapple. Use the blow torch in a sweeping motion over the sugared pineapple to caramelize. Cut the pineapple into desired sized chunks and thread onto a wooden skewer.
Divide the broth into small bowls and scatter over a little fresh chilli, place the caramelized pineapple skewers over the bowl, serve immediately! Serves 4 to 6.
This post is part of the Sweet Australian Blog Hop, head over to Nic’s blog Dining with a Stud to see all the other delicious Tropical Paradise entries!
13 thoughts on “Caramelized Pineapple with Chilli and Sweet Coconut Broth”
I do love the kitchen blowtorch! It’s so much fun 🙂 what a great way to use it. Thanks for joining the hop!
I think a kitchen blowtorch is fun to use too and I think if I had the bigger DIY ones I might get carried away and burn everything! 🙂
This is amazing! Thanks for sharing!!!
Your are welcome and the taste is quite amazing, I hope you give this easy dessert a try! 🙂
This sounds so good – we are trying to have fruit based desserts of an evening so this will definitely get a run! The coconut broth sounds like something I could drink by the gallon…
Yes you could get a little carried away drinking the coconut broth as it is delicious in itself but with the caramelized fruit it tastes even better! Thanks for stopping by 🙂
What a great twist on dessert! I’ve wanted a blowtorch for years but haven’t quite been able to justify it as I would make creme brulee all the time…
Well creme brûlée is a deliciously good enough reason to go out and buy a blowtorch and I am sure you would find plenty of other uses! 🙂
I love the idea of using the blow torch for the pineapple! Definitely trying this out soon
Using the blowtorch makes caramelizing quick and easy… do hope you try this! 🙂