Griddled pineapple rings with coconut caramel

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

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 249 calories / serving

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

  1. 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.
  2. 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.
  3. 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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