Salty, sweet caramel sauce adds a depth of flavor to this summer-ready dessert from Rachel Ama’s Vegan Eats cookbook, while buttery pecans add crunch and texture. A heaping scoop of vanilla ice cream on top finishes it all off with the perfect creamy touch.
What you need:
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 cut into 2-inch-thick rounds
2 tablespoons maple syrup
1 tablespoon ground cinnamon
1 tablespoon vegetable oil
½ cup pecans, lightly crushed
4 scoops of vegan coconut ice cream
What you do:
- For the salted caramel sauce, into a non-stick saucepan over medium heat, pour maple syrup and bring to a gentle boil. Allow to bubble for 15 minutes, stirring occasionally with a wooden spoon. Add butter and stir until completely melted. Whisking constantly, gradually add cream until all combined. Add salt and mix well, then pour sauce into a jar or bowl and set aside to cool.
- For the pineapple, in a large bowl, place pineapple, maple syrup, and cinnamon and stir to coat evenly. Leave to marinate for about 30 minutes.
- In a griddle pan (or a heavy-based frying pan) over medium heat, warm oil. Add pineapple slices and cook for about 5 minutes on each side or until heated through and lightly chargrilled. Divide griddled pineapples between 4 serving plates and serve with a generous scoop of coconut ice cream, a drizzle of salted caramel sauce and a sprinkling of crushed pecans.
Photo credit: Rachel Ama
The VegNews Mega Birthday Sale ends July 31 at midnight! Get the BEST vegan recipes, travel, celebrity interviews, product picks, and so much more inside every issue of VegNews Magazine—at a special birthday price. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!