Pineapple kebabs make for a healthier treat than regular kebabs, and children will enjoy getting involved with the making (and eating) of this lovely dessert.
Begin by topping and tailing the pineapple. Then remove the skin and cut into quarters, lengthways. Remove its hard core and cut the flesh into 2cm chunks.
Sprinkle a teaspoon of granulated sugar over the pineapple and caramelise under a hot grill, turning it once while it cooks
Once caramelised, leave to cool then skewer the pineapple chunks and set aside.
Now make the lime crème fraîche. Add a spoonful of water and sugar to the pan, add the grated lime zest and heat until it boils.
Once you are left with a syrup, take off the heat and leave to cool. Then, stir in the lime juice and crème fraîche
Toast the desiccated coconut in a hot pan with no oil until light brown.
Serve the pineapple kebabs with the lime crème fraîche and sprinkle with toasted coconut.
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