This dessert is surprisingly easy to whip up and makes such a fantastic dessert for a summer party or barbecue. Pineapple chunks are caramelised with spices then swirled through the vanilla base for a sweet tropical kick.
1 pineapple, peeled, cored and diced
2 tbsp brown sugar
1 tsp all spice
1 tsp ground ginger
1 tsp ground cinnamon
1-2 cans (300g) coconut cream, solid part
¼ cup (50g) caster sugar
1 tsp corn flour
2/3 cup (120g) chickpea water
30g hazelnuts, toasted and roughly chopped
1. Place the coconut cream in the fridge to solidify. Line a freezer-proof loaf tin or container with cling wrap.
2. Heat a wide based frying pan on high and cook pineapple in a pan with brown sugar and spices to caramelise. You may need to do this in 2 batches. Transfer half to a blender and blend to puree. Save the rest to garnish with later.
3. Place the coconut cream in a small sauce pan with the sugar and cornflour. Scrape out the vanilla seeds from the pod and add to the pan. Whisk together while cold to ensure there are no lumps, then place over a medium heat and bring to a simmer. Keep whisking as it thickens to a custard like consistency. Transfer to a large bowl and leave to cool for 5 minutes.
4. Drain the chickpeas and keep the water, saving the chickpeas for later.
5. Whisk aquafaba until white and stiff with peaks. Gently fold through the coconut cream mix until smooth. Transfer to a lined container, then spoon pineapple puree and half the hazelnuts into the mix and swirl with the spoon to marble though. Place in the freezer for 4 hours or overnight to set.
6. When ready to serve, turn out onto a plate and remove cling wrap. Top with remaining pineapple and hazelnuts. Use a hot knife to slice and serve.