Griddled pineapple rings with coconut caramel recipe
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
- Gluten-free
- Vegetarian
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 249.0kcal
- Fat
- 12g
- Saturates
- 11g
- Salt
- 0.1g
- Sugars
- 32g
of the Reference intake
Carbohydrate 31.9gProtein 5.2gFibre 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
