8 scoops vanilla ice-cream
700 g pineapple (about ½), peeled, core removed, roughly chopped
250 g punnet strawberries, roughly chopped
½ cup chopped unsalted macadamias, toasted
¼ cup shredded coconut, toasted
Coconut caramel sauce
100 g unsalted butter, chopped
½ cup brown sugar, firmly packed
¼ cup pure cream
2 tbsp coconut flavoured liqueur
- To make coconut caramel sauce, combine all ingredients in a medium saucepan. Place on a heated barbecue flat plate over a medium heat. Stir until sugar dissolves. Bring to boil. Simmer for about 5 minutes, or until thickened.
- Divide scoops of ice cream among serving bowls. Top with pineapple and strawberries. Pour over caramel sauce. Sprinkle with combined macadamias and coconut.
- Serve immediately.