Try this Pineapple soft-serve with coconut and chilli praline for an enjoyable smooth and creamy dessert with a kick.

PREP TIME 25 minutes | TOTAL TIME 4 hours 25 minutes  | SERVES 4


  • 1.6 kg pineapple
  • 15 g coconut flakes
  • 90 g lime, zested and juiced
  • 2 tbsps maple syrup
  • ¼ tsp sea salt flakes
  • ⅛  tsp chilli powder
  • 160 ml coconut milk
  • Lime zest, extra, to serve
  • 250 g watermelon, thinly sliced into small wedges


PEEL, core and coarsely chop pineapple; you will need 750 g pineapple. Place in a large resealable bag, flat-side down, in the freezer; freeze for 4 hours or overnight.

PREHEAT the oven to 180°C. Line an oven tray with baking paper. Combine coconut flakes, 1 teaspoon grated lime zest, the maple syrup, salt and chilli powder in a bowl; mix well and spread over the tray. Bake for 5 minutes or until golden. Cool on the tray.

PROCESS frozen pineapple, coconut milk and 2 tablespoons of lime juice until smooth and creamy. Transfer mixture to a piping bag fitted with a large star-shaped tube. Pipe into four chilled 180 ml glasses or cups. Top with extra lime zest and shards of coconut chilli praline. Serve immediately with watermelon slices.

Written for Food&Home

Feature image: Aremedia