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20 min
  • 500 mlcoconut milk
  • 130 mlcream
  • 40 mlrum
  • 10 gpowdered sugar
  • 75 gbrown sugar
  • 7 xice cubes
  • 7 xlemons
  • 2 xeggs
  • 1 xpineapple
  • 0,5 tspcinnamon
  • 1 pinchsalt

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mug 0.6 l
multi-purpose blade
Slice the pineapple. Grill the pieces directly on both sides and then grill indirectly for about 15 minutes. Cut the slices into eight pieces. Grate the lemon zest finely. Squeeze the lemons, measure 90 ml of juice. Beat the egg white, using the bamix® with the beater on speed 1. Mix the egg white with the sugar, lemon juice and coconut milk.
Pour the mixture into the beaker and crush it into a sorbet with the ice cubes, using the bamix® with the mincer. Beat the cream and the icing sugar until stiff, using the bamix® with the beater on speed 1. Serve the barbecued pineapple with a scoop of sorbet and the cream.

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