Pineapple, chilli honeycomb and coconut sorbet

Enjoy the contrasting textures and flavours of Chris Badenochs tropical dessert
Pineapple, chilli honeycomb and coconut sorbet
  • Rating:
  • Effort: easy


For the sorbet

  • 400 ml coconut milk
  • 300 ml water
  • 240 g caster sugar
  • 1 tsp vanilla extract

For the chilli honeycomb

  • 200 g caster sugar
  • 65 g liquid glucose
  • 40 g honey
  • 10 g bicarbonate of soda, sifted
  • ½ tsp chilli powder

For the caramelised pineapple

  • 1 pineapple, sliced into wedges
  • icing sugar
  • A splash of rum


1. Coconut Sorbet: Heat all ingredients in a saucepan until the sugar has dissolved, then chill completely. Churn in an ice-cream machine to manufacturers instructions.

2. Chilli Honeycomb: Combine the sugar, glucose, honey, chilli and 1 tbsp water in a saucepan over low heat and stir until the sugar dissolves, then bring to the boil.

3. Brush down the sides of the pan with a clean wet pastry brush and cook until it turns a light caramel colour (5-7 minutes). Add the bicarbonate of soda and stir quickly with a wooden spoon it will bubble up vigorously. Quickly pour on to a heatproof tray lined with baking paper and cool completely (15- 20 minutes).

4. Caramelised Pineapple:
Dust the pineapple very lightly with icing sugar, then grill over medium heat, add the rum the sugar will caramelise.

5. To serve, lay the pineapple on a plate, crumble some honeycomb over and top with a quenelle of coconut sorbet.

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