You don't have javascript enabled! Please download Google Chrome! CHILLI PINEAPPLE ICE WITH LIME & COCONUT - The Wholehearted Cook


Dani VennPlant Based Vegan, Raw-Some, Sweet Treats

This recipe is inspired by the street vendors of South East Asia, where juicy, ripe fruit is expertly sliced, chilled on ice and then handed to you in a little plastic bag with a sachet of chilli salt that’s used to compliment the natural sweetness of mango, pineapple, papaya and melons. The combination of chilli, salt and fresh fruit might sound a little strange at first but trust me, it works and it’s addictive. It’s always one of the first purchases I will make after landing in Thailand and every time I think to myself, ‘why on earth don’t we serve fruit like this at home???’

Excitingly the peak pineapple season in Australia is upon us right now and will continue until about February so it’s the ideal time to make the most of pineapple’s golden goodness! Pineapples are really versatile and go so well in both sweet and savoury dishes. One of my partner’s favourite family dishes is Chicken, Bacon and Pineapple casserole (1970’s Women’s Weekly eat your heart out!) and I just adore grilled Aussie prawns with a zingy pineapple, lime and coriander salsa (much more 2015).

But one of the easiest ways to serve pineapple, apart from just serving it up fresh, is to slice it into chunks, freeze it and then blitz it up with a few simple ingredients to create a cheats kinda sorbet. Best of all I find that you don’t have to add any sugar as it really is sweet enough. I love to serve this with a little coconut cream lightly whipped or coyo, which is coconut yoghurt aka heaven on earth and completely divine.

To make this recipe kid friendly, you can just leave out the chilli and use a little less salt or omit salt completely. If your kids are used to enjoying sweeter iced treats you could add a little unrefined coconut sugar into this before blending, and maybe call it a snow cone and I am sure that they will love it!

I would love to know what is your favourite way to use pineapple, keep in touch with me on Instagram or on my Facebook page. Enjoy! x


Serves  4

Takes about 5 minutes, plus overnight freezing


1 pineapple, skin and core removed, roughly chopped

½ cup tightly packed mint leaves

1 lime, zest finely grated then cut into wedges

2 teaspoons good quality salt flakes

¼ teaspoon ground chilli, or more to your taste

1 cup thickened coconut cream or milk (use thickened top part of can mixed with a little of the watery part for a smooth consistency) or coconut yoghurt like Coyo


Place pineapple in container and put in freezer overnight

When frozen, add pineapple, lime zest, mint leaves, and half the amount of chilli and salt into a high powered blender like a Thermomix and blitz on high until pineapple is snowy and resembles a coarse sorbet.

Divide coconut cream or coyo amongst serving glasses, top with pineapple ice. Mix together remaining salt and chilli and sprinkle over each dish. Serve with a wedge of lime.






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