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.
- 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.
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