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Griddled pineapple rings with coconut caramel recipe

3 ratings

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.

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