Pineapple & Coconut Terrine

Pineapple & Coconut Terrine

Ingredients:

500 grams pineapple 🍍 , peeled, halved lengthways, thinly sliced

1 lime zested

1 cup (250ml) Tanqueray Rangpur Gin or pineapple juice

1/2 cup (110 grams) caster sugar

250 grams pkt gingernut biscuits or Arnott’s Butternut Snap Cookie Biscuits

1/4 cup (20grams) deccicated coconut 🥥 

100 grams butter melted

1.5 L dairy free coconut 🥥 sorbet

Thick coconut yoghurt to serve.

Directions:

1. Place pineapple and lime zest in a heatproof bowl. Place gin or pineapple juice and sugar in a saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 6mins or until syrup thickens slightly. Carefully pour over pineapple mixture.Cool.

2. Line an 11cmx 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang. Place biscuits and coconut in a food processor and process until finely crushed. Add butter and pulse until mixture comes together. Spoon one third of mixture into prepared pan. Use a flat-bottomed glass  to press mixture over base. Cover and freeze for 30mins or until firm.

3. Place the sorbet in a bowl. Set aside for 5mins to soften slightly. Drain the pineapple mixture, reserving the syrup

4. Spoon half the sorbet over biscuit base and smooth the surface. Top with half of the pineapple mixture. Drizzle with 1tbs of reserved syrup. Sprinkle evenly half of the remaining biscuit mixture. Top with the remaining sorbet. Smooth the surface. Sprinkle evenly with the remaining biscuit mixture. Cover with foil. Freeze for 6 hours or until firm.

5. Remove from freezer. Uncover and set aide for 5mins to soften. Turn onto a platter and remove plastic wrap. Top with yoghurrt and remaining pineapple mixture. Drizzle with remaining syrup.

Serves 12

Recipe from Coles Free Magazine November 2019 issue