The mashup of sweet, savory and spicy flavors, like this Coconut Habanero Brownie is a symphony for your taste buds. Our friends at Fairytale Brownies have been baking chocolate sweetness for more than 25 years.
The brownies have evolved over time, as consumer palates evolved as well. Today, you’ll find flavor influences like cream cheese, espresso, mint and coconut. The company also offers a number of on-trend recipes, starting with the Fairytale Brownie as your base.
This recipe features a brownie covered in habanero caramel sauce and served with a roasted pineapple compote and pineapple coconut ice cream—what’s not to like? Visit Fairytale Brownies online for more information and additional recipes.
Ingredients
Caramel Sauce
- 1 cup Sugar, granulated
- 1/2 cup Water
- 1 teaspoon Lemon juice
- 1/2 cup Heavy cream
- Pinch Sea Salt
- 1/2 teaspoon Habanero chile, finely chopped, seeded (use gloves to handle)
- 1/2 cup Coconut flakes, sweetened, toasted for garnish
Pineapple Compote
- 1 Pineapple, small, fresh (may substitute fresh chopped or peeled pineapple from the produce section)
- 2 tablespoons Brown sugar
- Pinch Cinnamon, ground
Pineapple Ice Cream
- 1 cup Heavy cream
- 1 cup Coconut milk
- 2 cups Half-and-Half
- 1 1/3 cups Sugar, granulated
- 2 tablespoons Vanilla Extract
- 12 Egg yolks, large
- 1 (14 oz.) can Pineapple, crushed, drained
- 1 tablespoon Rum (optional)
Preparation
Caramel Sauce
- 1 In medium sauce pan, combine sugar, water and lemon juice. Make sure sugar is completely moistened. Place pan on medium-high heat. Cook without stirring until the mixture becomes amber in color. Continue to cook until it becomes slightly darker or registers 320F on a candy thermometer. Remove pan from heat.
- 2 Carefully and slowly, add the heavy cream, stirring carefully as the caramel will bubble up and possibly splatter. Once bubbling subsides, add sea salt and chopped chile. Stir to combine. Allow caramel to cook for at least one hour before using.
- 3 May be stored in a cooler for up to one month. Warm gently in the microwave to serve.
Pineapple Compote
- 1 Preheat oven to 350F.
- 2 With a chef's knife, remove the top and bottom of the pineapple (if using fresh), cut from around the core. Dice into small pieces (about 1 inch by 1 inch).
- 3 In an oven-proof pan sprayed with vegetable oil, toss diced pineapple with sugar and cinnamon. Place the pan in pre-heated oven and roast for approximately 20 minutes or until the fruit begins to take on a golden brown color. Stir occasionally.
Pineapple Ice Cream
- 1 Combine heavy cream, coconut milk and half-and-half with sugar and vanilla bean paste in medium saucepan. Heat over medium heat to dissolve sugar.
- 2 Prepare an ice bath to cool the custard by placing a smaller bowl inside a larger bowl filled with ice water. Set aside.
- 3 Place egg yolks in heat-proof bowl and lightly whisk. Set aside. When the heavy cream mixture comes to a simmer, gradually add some to the egg yolks. Whisk to incorporate. Transfer the egg yolk mixture to a saucepan.
- 4 Continue to cook over medium to medium-low heat, stirring constantly with a wooden spoon. Check the consistency by running your finger down the back of the wooden spoon through the custard. If your finger leaves a trail, the consistency is correct.
- 5 Strain the custard through a fine mesh strainer into the smaller bowl in the ice bath. Stir in vanilla, pineapple and rum. Stir to facilitate cooling. When the custard has cooled, transfer to a storage container and refrigerate overnight.
- 6 When ready to freeze the ice cream, spin in an ice-cream freezer according to manufacturer instructions.
Serving
- 1 To serve, place a Fairytale Coconut Brownie on each plate. Top with a scoop of ice cream and a spoon of compote. Finish by drizzling a generous spoonful of caramel sauce and a sprinkling of toasted coconut over each portion and serve.
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