Salty, candy caramel sauce provides a depth of taste to this summer-ready dessert from Rachel Ama’s Vegan Eats cookbook, whereas buttery pecans add crunch and texture. A heaping scoop of vanilla ice cream on high finishes all of it off with the right creamy contact.
What you want:
For the salted caramel sauce:
1 cup maple syrup
2 tablespoons vegan butter
¼ cup vegan coconut cream
½ teaspoon salt
For the pineapple:
1 ripe pineapple, peeled and minimize into 2-inch-thick rounds
2 tablespoons maple syrup
1 tablespoon floor cinnamon
1 tablespoon vegetable oil
To serve:
½ cup pecans, frivolously crushed
4 scoops vegan coconut ice cream
What you do:
- For the salted caramel sauce, right into a non-stick saucepan over medium warmth, pour maple syrup and convey to a mild boil. Enable to bubble quarter-hour, stirring sometimes with a wood spoon. Add butter and stir till utterly melted. Whisking always, steadily add coconut cream till mixed. Add salt and blend properly, then pour sauce right into a jar or bowl and put aside to chill.
- For the pineapple, in a big bowl, place pineapple, maple syrup, and cinnamon and stir to coat evenly. Let marinate for about half-hour.
- In a griddle pan (or a heavy-based frying pan) over medium warmth, heat oil. Add pineapple slices and cook dinner for about 5 minutes on either side or till heated by means of and frivolously chargrilled. Divide grilled pineapples between 4 serving plates and serve with a beneficiant scoop of coconut ice cream, a drizzle of salted caramel sauce, and a sprinkling of pecans.
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