For an even easier sundae, pick up the coconut ice-cream from your favourite gelateria.
- 2 bananas, halved and cut into wedges
- 1 litre (4 cups) milk
- 190 gm desiccated coconut
- 500 ml (2 cups) pouring cream
- 8 egg yolks
- 190 gm caster sugar
- 200 gm caster sugar
- 440 gm pineapple (about ¼), peeled, thinly sliced and cut into thin wedges
- 3 tsp cornflour mixed with 3 tsp cold water
- 1For coconut ice-cream, place milk, coconut and 375ml of the cream in a saucepan and bring to just before boiling point, then set aside for 1 hour to infuse. Meanwhile, whisk egg yolks with sugar until pale and creamy, then add milk mixture and whisk to combine well. Strain through a coarse sieve into a clean pan, then stir over low-medium heat until mixture coats the back of the spoon (8-12 minutes). Transfer to a bowl placed over ice, add remaining cream and stir for 2 minutes, then stand until chilled. Churn in an ice-cream machine, then freeze until required.
- 2For pineapple caramel, scatter sugar evenly over the base of a frying pan and place over medium-high heat until sugar starts to melt and caramelise (1-2 minutes), then swirl pan occasionally and continue cooking until a deep caramel forms (1-2 minutes). Add pineapple (be careful, hot caramel will spit) and cook, stirring occasionally, until pineapple releases its juices (4-5 minutes). Transfer pineapple pieces to a bowl, then add cornflour slurry to caramel in pan and stir over medium-high heat until syrup thickens (1-2 minutes). Cool (20 minutes), then refrigerate to chill.
- 3To serve, divide banana and pineapple among serving bowls. Top with 1-2 scoops of coconut ice-cream, drizzle with pineapple caramel, scatter with coconut flakes and macadamia nuts, and serve with waffles.
Dutch waffles, or stroopwafels, are available from select supermarkets and delicatessens.