Pina Colada Sundae

Pina Colada Sundae

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons butter

  • ½

    cup sugar

  • ½

    inch ginger peeled, grated

  • ¼

    ripe pineapple peeled, cored, and cut into chunks

  • Coconut sorbet or ice cream as needed

  • ½

    cup rum

  • Maraschino cherries for garnish

  • Ginger cookies for garnish


In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through. Scoop ice cream into each of 4 ice cream dishes. Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames. Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie. This recipe yields 4 servings.


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