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Level
very easy
Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

1 cored
pineapple
475 g
1 tsp
imitation rum extract (optional)
5 mL
¼ cup
Compliments Medium Desiccated Unsweetened Coconut
60 mL
4
Compliments Old-Fashioned Glazed Donuts
4 scoops
Compliments Vanilla Ice Cream

Method

Step 1

Preheat clean, oiled barbecue to medium. Cut pineapple into four ½-inch (1 cm) thick rounds. Grill pineapple rings until light grill marks form, 2 to 3 mins per side. Brush with rum extract, if desired. Set aside to cool completely.

Step 2

Heat a medium frying pan over medium-high heat. Toast coconut, stirring often, until golden, 2 to 3 mins. Transfer to a plate to cool completely.

Step 3

When pineapple rings and coconut are cooled, cut donuts in half horizontally.

Step 4

Scoop about ½ cup (125 mL) ice cream onto donut bottoms, spreading to edges. Carefully dip sides into toasted coconut to coat. Top ice cream with a pineapple ring, then sandwich with donut tops. Serve immediately.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dessert Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 donut sandwich)
Calories:
380
Fat:
17 g
Saturated Fat:
11 g
Carbs:
55 g
Fibre:
3 g
Sugar:
36 g
Cholesterol:
20 mg
Protein:
6 g
Sodium:
130 mg
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