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Caramelised Pineapple, Chilli Honeycomb and Coconut Sorbet

Round off a dinner party with this impressive dessert by Chris Badenoch, as featured in episode 23 of Everyday Gourmet.


  • Coconut Sorbet

  • 400 ml can coconut milk

  • 300 ml water

  • 1 cup caster sugar

  • 1 tsp vanilla extract

  • Chilli Honeycomb

  • 200 g caster sugar

  • 65 g liquid glucose

  • 40 g honey

  • 10 g bicarbonate of soda, sifted

  • ½ tsp chilli powder

  • Caramlised Pineapple

  • 1 pineapple, sliced into wedges

  • icing sugar

  • splash of rum


  • Coconut Sorbet:

  • 1.

    Heat all ingredients in a saucepan until the sugar has dissolved, then chill completely. Churn in an ice-cream machine to manufacturers instructions.

  • Chilli Honeycomb:

  • 1.

    Combine the sugar, glucose, honey, chilli and 1 tbsp water in a saucepan over low heat and stir until the sugar dissolves, then bring to the boil.

  • 2.

    Brush down the sides of the pan with a clean wet pastry brush and cook until it turns a light caramel colour (5-7 minutes). Add the bicarbonate of soda and stir quickly with a wooden spoon – it will bubble up vigorously. Quickly pour on to a heatproof tray lined with baking paper and cool completely (15- 20 minutes).

  • Caramelised Pineapple:

  • 1.

    Dust the pineapple very lightly with icing sugar, then grill over medium heat, add the rum – the sugar will caramelise.

  • 2.

    To serve, lay the pineapple on a plate, crumble some honeycomb over and top with a quenelle of coconut sorbet.


Preparation Time: 1.5 hours

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