Cadbury Dairy Milk Tropical Pineapple 180 g (Australia Import)

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Frozen pineapple. This creates the perfect creamy consistency. You can buy bags of frozen pineapple at the grocery, or cut a fresh pineapple into cubes and then freeze them yourself.

Add all the ingredients to your blender or food processor and process for about 60 seconds. Use the tamper that came with your blender, or scrape the sides with a spatula, then process for another 30-60 seconds until everything is nicely blended and creamy.The difference is that an overgrowth of spoilage bacteria causes spoiled milk, while in the case of curdled milk, the enzyme bromelain in pineapple is the cause.

I haven't made a pineapple upside down cake for years - since before I turned vegan but I had a real craving for it after seeing them make this simple cake on the show. On the show they made individual ones but I decided to make a big one for the whole family to enjoy. It was actually really easy to make this recipe vegan and I don't think that you can tell the difference at all. Serve immediately as soft serve or for ice cream consistency; add the pineapple coconut ice cream to a shallow bowl or loaf pan and allow to freeze for 3-5 hours in the freezer. It is tempting to eat the cake right away, but as it is a very tender cake you will not be able to slice it neatly when it is warm. If you want to be able to cut clean slices you will need to leave it to cool for several hours at room temperature before slicing it. Don't place it in the fridge to speed up cooling as this can make the cake dense.

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If you do use another milk I recommend using less milk and letting the ice cream soften for a few minutes before you make a milkshake. For an extra rich and indulgent ice cream, replace half of the canned coconut milk with coconut cream.