Caramelized Pineapple with Banana Cardamom Ice Cream by Crystal Bonnet

Founder, Crystal Dawn Culinary

Chef Crystal’s raw vegan dessert is light and tropical with layered flavors, including an intriguing hint of cardamom in the ice cream. With fresh fruit and no refined sugar or gluten, this is a dessert that can be enjoyed by everyone.

Yield: 7 to 9 servings

Equipment:

• High-speed blender
• Dehydrator
• Sous vide
• Quenelle silicone mold
• Nut milk bag
• Pineapple corer (optional)
• Ateco 867 piping tip
• Piping bag

Coconut Cream

• 80 g unsweetened shredded coconut
• 360 g filtered water

1. Blend the shredded coconut and water in a blender for 30 seconds.
2. Place a nut milk bag in a bowl (preferably with a spout), pour the mixture into the bag and squeeze to release the cream into the bowl.
3. Reserve the pulp for the Coconut Snow garnish and store the Coconut Cream in a sealed glass mason jar until ready to use.

Storage: Store in a sealed container in the fridge for up to 3 days.

Coconut Cream Frosting

• 160 g young coconut meat, chopped or 105 g cashews, soaked for 2 hours and rinsed
• 140 g cashews, soaked for 2 hours and rinsed
• 120 g Coconut Cream (from recipe above)
• 170 g light-amber agave, maple syrup or coconut nectar
• ½ Tbs sunflower lecithin powder
• 1 Tbs lemon juice
• 1 tsp vanilla extract
• 80 g virgin coconut oil, melted
• 60 g coconut butter, softened

1. Blend the first set of ingredients in a high-speed blender until smooth.
2. Add the coconut oil and coconut butter and blend again until well combined.
3. Transfer the frosting to a shallow container and place it in the fridge for a minimum of 12 hours to firm up.

Storage: Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.

Coconut Snow

• 1 batch of coconut pulp, leftover from making the Coconut Cream
• 2 Tbs powdered xylitol, erythritol or Lakanto® sweetener (powdered in a high-speed blender)

1. Combine all of the ingredients in a bowl and spread the mixture onto a lined dehydrator tray, placing a mesh screen on top to keep the coconut in place while dehydrating.
2. Dehydrate at 115°F (46°C) for 12-15 hours until completely dry.
3. Transfer the Coconut Snow to a blender and blend into a fine powder. Store in a sealed container in the freezer.

Storage: Store in a sealed container in the freezer for several months.

Banana Cardamom Ice Cream

• 70 g cashews, soaked for 2 hours and rinsed
• 90 g Coconut Cream (from recipe above)
• 1 overripe, spotted banana
• 43 g light-amber agave
• ½ Tbs sunflower lecithin powder
• 1/8 tsp Himalayan salt
• 1/8 tsp ground cardamom
• 30 g melted virgin coconut oil

1. Blend the first set of ingredients until smooth.
2. Add the coconut oil and blend until combined.
3. Place the quenelle silicone mold onto a cutting board or tray and pour the ice cream mixture into the mold. Gently pat the tray on the counter to remove air bubbles and freeze for a minimum of 8 hours.

Storage: Store in a sealed container in the freezer for up to 1 month.

Orange Pineapple Slices

• 1 fresh pineapple, peeled and cored
• 480 g fresh-squeezed orange juice (from approx. 5 oranges)
• 40 g coconut sugar
• 1 tsp grated ginger

1. Preheat the sous vide to 125°F (52°C).
2. Cut the pineapple into even rings about ½ inch thick with a knife or pineapple slicer.
3. Place all ingredients in a sous vide vacuum seal bag or mason jar with a lid and sous vide for 7-8 hours (time will depend on the pineapple’s ripeness).
4. Transfer the pineapple slices and marinade into a container and allow them to cool in the fridge before plating.

Storage: Store in a sealed container in the fridge for up to 3 days.

Garnishes

• Edible flowers
• Microgreens

Assembly

1. Check your Coconut Cream Frosting to see if it’s the correct working consistency. The frosting should be pipeable straight from the fridge. If it’s too firm, allow it to soften at room temperature before use.
2. Gather all your components for plating.
3. Fit a piping bag with a French star piping tip (Ateco 867) and fill the piping bag with the coconut cream frosting.
4. Plate the dessert to your liking.

Photo Credits: Crystal Bonnet

(This recipe appeared in the Summer 2024 issue of Pastry Arts Magazine)