Affordable, tasty recipes for the whole family – to sustain your energy and suitable for those with diabetes.

Pan-fried pineapple with coconut-yoghurt

Serves 6

Ready in 30 minutes

Carb key: less than 30 g carbs per portion


1 medium pineapple, peeled

3 tbsp (45 ml) desiccated coconut

2 tsp (10 ml) sunflower oil

175 ml plain low-fat yoghurt

handful mint fresh leaves to serve


  1. Cut pineapple into 6 thick, even slices.
  2. Heat a frying pan over a medium heat and toast coconut without any oil until golden brown. Take care not to burn it. Spoon out.
  3. In the same pan, heat oil and fry pineapple slices on both sides until golden brown and just cooked.
  4. Mix 2 tbsp (30 ml) of the coconut with the yoghurt.

Serve 2 tbsp (30 ml) of the yoghurt mixture with the pineapple, sprinkle with remaining coconut and garnish with fresh mint leaves.


  1. Try this recipe with plums, peaches or apricots in summer.

Nutritional information

Energy 382 kJ

Protein 1,6 g

Fat 3,8 g

Carbohydrates 10,9 g

Salt 0 g

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