Pineapple Carpaccio with Passion Fruit, Chilli & Mint and Coconut & Lime Ice-Cream

From Ainsley’s Fantastic Flavours, ITV

Zingy and refreshing this dessert looks pretty on the plate and is just as good to eat. It’s one of my old favourites and a perfect way to add some sunshine to your day! I’ve added a splash of rum (of course!) but feel free to leave this out if you prefer. The vegan no-churn ice-cream is so easy to make and full of coconut flavour – be sure to chill your coconut milk so the cream is solid enough to whip up.


In a bowl mix together the condensed milk, vanilla, maple syrup, zest, salt and a dash of rum (if using) until well combined. Put only the solids from the chilled coconut milk and the coconut cream in a separate bowl and, using an electric whisk, beat together until soft peaks form. Fold a quarter of the whipped cream into the condensed milk and then add the rest, folding everything together until well combined. Pour into a metal or plastic container, cover and freeze. After 1 hour, whisk thoroughly to break up any crystals. Return to the freezer for 2 hours and then blend in a food processor until smooth and combined. Return to the freezer for at least 4 hours. Remove from the freezer 5-10 minutes before serving.

Meanwhile, slice the top and bottom from the pineapple and slice away the skin. Using a very sharp knife, slice the pineapple as thinly as possible. Cover the base of your serving plates with the slices.

Pour 120ml of water into a small, heavy-based saucepan. Add the sugar and bring to a simmer, stirring until the sugar has dissolved. Simmer for 3 minutes without stirring until the liquid has reduced. Remove from the heat. Scoop out the seeds of the passion fruit and stir into the sugar syrup along with the chilli slices. Set aside to cool. When cool stir through the mint and rum and drizzle over the pineapple. Cover and set aside to infuse for 2 hours.

Add a scoop or two of the coconut ice-cream to the centre of each plate of pineapple to serve and garnish with fresh mint leaves.



  • For the Ice-Cream
  • 1 x 210g tin of sweetened coconut condensed coconut milk
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • zest of 3 limes
  • pinch of salt
  • dash of coconut rum (optional)
  • 1 x 400g tin of full fat coconut milk, chilled overnight
  • 1 x 250g carton of coconut cream, chilled
  • For the Carpaccio
  • 1 large pineapple
  • 50g caster sugar
  • 2 passion fruit
  • 1 tbsp coconut or white rum (optional)
  • 1 small medium-hot red chilli, deseeded and finely sliced
  • 2 tbsp finely shredded mint leaves, plus extra leaves to serve