Ingredients for coconut and poppy seed ice cream with caramelised pineapple

  • 500 ml coconut milk
  • 85 g coconut blossom sugar (gula java)
  • 2 dessertspoons lightly roasted poppy seeds
  • 1 pineapple
  • 3 dessertspoons rice syrup
  • 1 dessertspoon extra virgin coconut oil Amanprana
  • 2 dessertspoons grated coconut

Preparation of coconut and poppy seed ice cream with caramelised pineapple

Heat up the coconut milk with the coconut blossom sugar and leave to cool. Peel the pineapple and cut into small cubes. Put the coconut milk into the ice cream maker and add the poppy seeds, or place in a deep dish in the freezer and whisk regularly until you have a smooth ice cream. Heat up the rice syrup in a non-stick pan and leave it to caramelise lightly, add the coconut oil followed by the pineapple, caramelise the pineapple and sprinkle with the grated coconut. Arrange the pineapple on plates (or in glasses) and serve with the coconut sorbet. Garnish with a sprig of mint.

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Philippe Van den Bulck

Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants. Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).