John Torode's big burger
Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings
Pineapple and coconut ice cream sundae
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g tub prepared fresh pineapple
- 50ml coconut liqueur, such as Malibu
- 1 tbsp golden caster sugar
- 4 ginger nut biscuitscrumbled
- 4 scoops coconut ice cream
- handful dried sliced coconutor desiccated coconut
- dried pineapplerings, to decorate (optional - see tip below)
Nutrition: per serving
- kcal488
- fat14g
- saturates11g
- carbs67g
- sugars59g
- fibre2g
- protein5g
- salt1.4g
Method
step 1
Put the pineapple, coconut liqueur and sugar in a pan. Cook over a high heat for 5 mins until syrupy and the sugar has dissolved, then cool for 5 mins. Crumble a ginger nut biscuit into each sundae glass and top with the syrupy pineapple. Layer the remaining ingredients on top, finishing with dried coconut and a dried pineapple ring.
