Salted, sweet caramel sauce adds depth of flavor to this summer-ready dessert Rachel eats our vegan cookbook, while buttery pecans add crunch and texture. A dollop of vanilla ice cream on top completes it with the perfect creamy touch.
do you want:
For the Salted Caramel Sauce:
1 cup maple syrup
2 tablespoons vegan butter
¼ cup vegan coconut cream
Half a teaspoon of salt
For the pineapple:
1 ripe pineapple, peeled and cut into 2-inch-thick rounds
2 tablespoons maple syrup
1 tablespoon cinnamon
1 tablespoon vegetable oil
Serving:
½ cup pecans, lightly crushed
4 scoops vegan coconut ice cream
what do you do:
- For the salted caramel sauce, in a non-stick saucepan over medium heat, pour in the maple syrup and bring to a gentle boil. Let bubble for 15 minutes, stirring occasionally with a wooden spoon. Add the butter and stir until completely melted. Stirring constantly, gradually add the coconut cream until combined. Add salt and mix well, then pour the sauce into a jar or bowl and chill.
- For the pineapple, place the pineapple, maple syrup and cinnamon in a large bowl and coat evenly. Let marinate for about 30 minutes.
- In a grill pan (or a heavy-based frying pan) over medium heat, heat oil. Add the pineapple chunks and cook for about 5 minutes on each side or until heated through and lightly charred. Divide the grilled pineapple among 4 serving plates and serve with generous scoops of coconut ice cream, salted caramel sauce and a pecan sprinkle.
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