Pan-fried Pineapple with Coconut-Yoghurt

CategoryTreats

Yields1 Serving

 1 medium pineapple, peeled
 45 ml desiccated coconut
 10 ml sunflower oil
 175 ml low-fat yoghurt
 handful fresh mint leaves to serve

1

This recipe is in Cooking from the Heart 3

Ready in 1 hour

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 per person with the pineapple, sprinkle with remaining coconut and garnish with fresh mint leaves.

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

Ingredients

 1 medium pineapple, peeled
 45 ml desiccated coconut
 10 ml sunflower oil
 175 ml low-fat yoghurt
 handful fresh mint leaves to serve

Directions

1

This recipe is in Cooking from the Heart 3

Ready in 1 hour

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 per person with the pineapple, sprinkle with remaining coconut and garnish with fresh mint leaves.

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

Pan-fried pineapple with coconut yoghurt
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