- 6
5/5
(1 Votes)
Ingredients
- Rum Butter Sauce:
- 1 pineapple
- 2 cups vanilla ice cream
- 3/4 cup Rum Butter Sauce
- 1/4 cup toasted shredded sweetened coconut
- 1/4 cup unsalted butter
- 3/4 cup dark brown sugar
- 1/2 cup whipping cream
- 2 tbsp rum
- Pinch of salt
Preparation
Step 1
Cut off top and bottom of pineapple; cut off skin. Slice pineapple into 6 rings. Halve rings and cut out cores. Place on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and heated through; about 8 minutes.
In saucepan, melt butter over medium heat. Stir in sugar and cook, stirring, until simmering, about 4 minutes. Remove from heat. Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes. Remove from heat. Whisk in rum and salt. Lt cool.