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Griddled pineapple rings with coconut caramel recipe
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Enjoy the fresh taste of the tropics with this exotic griddled pineapple and coconut caramel. A simple, sweet dessert that can be ready in just 20 minutes and makes the most of seasonal ingredients. See method
Ingredients
- 75g (30z) light brown muscovado sugar
- 200ml (7f oz) full-fat coconut milk
- 1 ripe medium pineapple, peeled and sliced into 8 rounds
- 20g (3/4oz) unsweetened desiccated coconut, toasted
- 150g (5oz) fat-free Greek yogurt
Each serving contains
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Energy
1045kj
249kcal
12%
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Fat
12g
18%
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Saturates
11g
53%
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Sugars
32g
35%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 31.9g
Protein 5.2g
Fibre 2.5g
Method
- Put all but 1 tbsp of the sugar in a small saucepan with the coconut milk. Bring to the boil, then reduce to a simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Cover the surface with clingfilm to prevent a skin forming and set aside.
- Using a small round pastry cutter or a knife, cut the core from the pineapple slices. Rub with the reserved sugar. Heat a griddle pan until smoking hot and griddle the pineapple, in batches, for 2 minutes on each side, until well marked by the pan.
- Stir two-thirds of the toasted coconut into the yogurt. Serve the pineapple with the yogurt and remaining toasted coconut, and drizzle with the coconut caramel.
See more Seasonal recipes