This has got to be my favourite dairy free dessert! I’ve adapted a recipe from Abel & Cole (our organic meat and veg supplier) to make it dairy free. This dessert can be served on individual plates or for a grand centre piece as a platter. Two of my favourite fruits are combined to create this tropical masterpiece and the best part is they served warm. You only need a few ingredients to create this dish but my main advice would be use a fresh pineapple rather than tinned and use bananas which have got brown spots on so they are nice and sweet. I’m sure you’re dying to know how to make it so I’ll get on with it!
Ingredients (serves 4):
For the sauce
About 8 dates (stoned)
250ml of coconut milk (Grace coconut milk is best)
A teaspoon of Vanilla extract
A couple of tablespoons of rum (optional)
For the fruit
1). Add the stoned dates, coconut milk and vanilla extract to a small saucepan. Simmer for around 10 mins or until the dates feel soft.
2). Remove the sauce from the heat and when it has cooled a little, use a hand blender or food processor to create a smooth sauce. return to the heat and add the rum if you are using it.
3). For the fruit you need to chop the ends off your pineapple and then slice into rings about 1cm thick. I remove the centre as it is quite woody. Peel the bananas and slice in half length ways.
4). Heat a non stick frying pan to medium. Sprinkle cinnamon onto both sides of the fruit and then add to the pan. Allow to brown a little in the dry pan before adding a teaspoon of coconut oil.
5). Once the fruit is softened and has a nice caramelised, brown crust remove from the heat.
6). To serve, stack the fruit in layers on a plate or create a huge mountain for your platter. Ensure the sauce is warm and add a little water if it seems too thick . Pour the sauce over the top or of course you can serve in a jug for everyone to help themselves. Finish with a sprinkle of desiccated coconut on the top.