Pineapple Coupe Recipe
Ingredients
| Pineapples | 2 Small, halved | |
| 1 cantaloupe, pared and diced | ||
| 1/4 cup maraschino liqueur | ||
| Cointreau | 1/4 Cup (16 tbs) | |
| 1/2 pint orange sherbet | ||
| 1/2 pint lime sherbet | ||
| Flaked coconut | 1/4 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Scoop pulp from pineapple, leaving 1/2-inch shells.
Reserve shells; dice pineapple pulp.
Combine diced pineapple, diced cantaloupe, and liqueurs.
Let stand for 3 hours.
Spoon fruit into pineapple shells, top each shell with 1 small scoop orange sherbet and 1 of lime sherbet.
Sprinkle with coconut, garnish with whipped cream
Reserve shells; dice pineapple pulp.
Combine diced pineapple, diced cantaloupe, and liqueurs.
Let stand for 3 hours.
Spoon fruit into pineapple shells, top each shell with 1 small scoop orange sherbet and 1 of lime sherbet.
Sprinkle with coconut, garnish with whipped cream
Chef
