Ingredients Jump to Instructions ↓

  1. 1 large pineapple

  2. 1/4 cup Bacardi rum

  3. 1 tablespoon brown sugar

  4. 1 pint vanilla ice cream

  5. 4 Brazil nuts, finely chopped

  6. 1 tablespoon instant coffee

Instructions Jump to Ingredients ↑

  1. Cut top off pineapple at the shoulder, scoop out flesh from the top to leave a small cavity. With a thin sharp knife cut down carefully just within the skin right around the circumference until the bottom is almost reached. Insert the blade 1 inch from the base working it around in both directions to loosen the inside flesh. Cut flesh into four segments from the top and remove one at a time by pressing pineapple base stem and removing the wedge with a fork. Cut away the hard center core . Cut flesh into 1/2-inch wedges and place in a bowl. Place rum and sugar with pineapple and allow to macerate in the refrigerator. Deep freeze pineapple shell . Mix ice cream with chopped nuts . Mix instant coffee with 2 tablespoons boiling water. Combine with ice cream . Place alternative layers of coffee nut ice cream with rum flavored pineapple until you reach top.


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