Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Griddled pineapple rings with coconut caramel recipe

1 rating

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

Serves 4
10 mins to prepare and 10 mins to cook
249 calories / serving
Vegetarian
Gluten-free

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

Energy
1045kj
249kcal 12%
Fat
12g 18%
Saturates
11g 53%
Sugars
32g 35%
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